I usually make chiffon, sponge, and devil’s food chocolate cakes, but I decided to go out on a limb and do it simple this time. So, I made a chocolate sheet cake recipe that my mother loves to make, and decided to go cupcake rather than sheet/layer cake. What surprised me was how well they domed!
The frosting I used came from the back of the Hershey’s Cocoa can, and though I’ve used it before, it was like a whole new revelation when I tasted it again. I guess that’s what happens when you don’t make old favorites for a very long time! No piping bag or spatula, so a plain butter knife had to do the job of spreading the joy around. It’s a rustic look, but Salt Lake City, where I am right now, is a bit of a rustic town so these cupcakes fit right in!
1 cup water
1/2 cup oil
1/2 cup butter or margarine
1 tsp coffee
4 TB cocoa
1 tsp baking soda
1 tsp baking powder
2 cups flour
2 cups sugar
2 eggs, beaten
1/2 cup low fat milk + 3 tsp vinegar to make buttermilk
- Preheat oven to 350 F.
- Bring water, oil, butter, and coffee to a boil, then whisk in cocoa till smooth. Set aside.
- While water mixture is coming to the boiling point, sift together dry ingredients.
- Beat eggs with the buttermilk, then beat in the hot water mixture. Fold in the dry ingredients.
- Pour batter into greased and floured 8 x 13 x 2″ pan, or into cupcake cases.
- Bake for ~45 minutes for a sheet cake, or 15-20 minutes for cupcakes, or until cake springs back when touched and a skewer comes out clean.
- Turn cake out onto a wire rack to cool, then cover with Chocolate Frosting and sprinkle with roasted, chopped nuts.
Yield: 22 cupcakes or 24 squares
Perfectly Chocolate Frosting
1 stick butter or margarine
2/3 cup cocoa
1/3 cup milk
3 cups powdered sugar, sifted
- Melt butter, then whisk in cocoa.
- Remove mixture to a mixing bowl and beat in milk.
- When milk is well blended into the cocoa mixture, gradually add powdered sugar until the desired consistency is achieved.