These chocolatey treats didn’t take much more time than a cake mix to make, and the flavor was so much better. They were part of the cupcake lineup for my oldest daughter’s Sweet 16 Open House, and they were gone well before the party-ing was over.
The cupcakes freeze very nicely, and they taste delightful with almost any icing you choose.
1 1/3 all-purpose flour
1/4 t. baking soda
2 t. baking powder
3/4 c. baking cocoa
1/4 t. salt
3 T. butter, room temperature
1 1/2 c. sugar
2 eggs, room temperature, if possible
3/4 t. vanilla
1 c. buttermilk
Preheat oven to 350 degrees.
Sift together dry ingredients; set aside.
Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each one. Stir in vanilla.
Alternately add flour mixture with milk; stirring until incorporated.
Line muffin tin with 12-18 liners. Fill tins 3/4 full.
Bake 15-17 minutes, or until toothpick comes out clean.
Cool completely before icing.