Ultimate Chocolate Cupcakes with Cocoa Frosting

This is a fantastic chocolate cake recipe. It's from Susie Fishbein's Kosher Palette Cookbook.  Our family has made it a hundred times but typically as a bundt cake.  I've never made it into cupcakes though so I wanted to give it a try and it was still perfect! It was originally a non-dairy recipe but I used regular milk because it didn't matter if it was dairy or not when I was making it.  If you prefer non dairy, just substitute the milk for non-dairy creamer or soy milk.  This cake is super moist and chocolately and not too sweet which is great because this frosting recipe is super sweet!  Perfect combination!



Ingredients:

2 cup sugar
1 3/4 cup all-purpose flour
3/4 cup cocoa
1 1/2 teaspoon baking soda
1 1/2 teaspoon baking powder
1 teaspoon salt
1 cup milk
1/2 cup vegetable oil
2 teaspoon vanilla extract
2 large eggs, lightly beaten
1 cup boiling water

Frosting:
1/4 cup margarine, melted
1/2 cup unsweetened cocoa powder
1/3 cup milk
3-3 1/2 cups powdered sugar

Preparation:

Preheat oven to 350 degrees.  Line cupcake pan with paper liners. Combine sugar, flour, cocoa, baking powder, baking soda and salt in a large mixing bowl, stirring until well blended. Add milk, oil, vanilla and eggs; beat at medium speed with an electric mixer for 2 minutes, occasionally scraping down the sides of the bowl. Fold in boiling water with a spoon or rubber spatula. (the batter will be very thin and runny) Pour into cupcake liners 3/4 full. Bake for 20 - 25 minutes or until a toothpick inserted in the center comes out clean.

For frosting: with electric mixer, beat together melted butter and cocoa powder until combined and smooth.  Add milk and vanilla, beat until throughly mixed.  Now add powdered sugar a little at a time until you reach your desired consistency.

Cool cupcakes completely before frosting!