Confession: These cupcakes were supposed to be chocolate with Baileys buttercream frosting for St. Patrick's Day. While baking at 10:00 pm 2 nights before SPD, I realized I lacked an essential ingredient: Baileys Irish Cream. Not sure how that happened. BUT I made a quick substitute and--voila! The frosting still had some kick. I threw some green sprinkles on them and they became instantly Irish. In reality, these cupcakes are about as Irish as I am.
More important than these cupcakes or the frosting snafu--this is THE BEST CHOCOLATE CAKE RECIPE EVER. It's one of those recipes I've hesitated to publish, because it's THAT GOOD. Like--what if I decide to open up a bakery one day and everyone knows my secret weapon--good. SO, save this one to your favorites, because everyone needs a go-to chocolate cake recipe, right? The bottom of the recipe provides instructions on how to make this chocolate cake in a number of variations. So, I've done everything except break into your house and actually make this recipe FOR you. You're welcome!
THE BEST CHOCOLATE CAKE RECIPE EVER
Ingredients:
2 cups sugar
1 3/4 cups flour
3/4 cup cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
Directions:
1. Heat oven to 350°F. Line muffin tins with foil or paper baking cups.
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be VERY thin; see below).
3. Fill baking cups 2/3 full with batter. Bake for 20 - 22 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with frosting of your choice. Makes approximately 30 cupcakes.
THE BEST CHOCOLATE CAKE RECIPE EVER
Ingredients:
2 cups sugar
1 3/4 cups flour
3/4 cup cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
Directions:
1. Heat oven to 350°F. Line muffin tins with foil or paper baking cups.
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be VERY thin; see below).
3. Fill baking cups 2/3 full with batter. Bake for 20 - 22 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with frosting of your choice. Makes approximately 30 cupcakes.
VARIATIONS:
ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.
TWO LAYER CAKE: Grease and flour 2 (-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.
THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.
BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.
Kahlua Buttercream Frosting:
2 sticks butter, room temperature
4 - 4 1/2 cups confectioners' sugar
6-7 tablespoons Kahlua
2 tablespoons heavy cream
Beat the butter in the bowl of an electric mixer until smooth, about 2 minutes. Mix in the confectioners’ sugar until incorporated. Add in the Kahlua and beat on medium speed until combined. Add in the heavy cream and beat on medium-high speed for about 4 minutes, until light and fluffy. Frost cooled cupcakes as desired.
ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.
TWO LAYER CAKE: Grease and flour 2 (-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.
THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.
BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.
Kahlua Buttercream Frosting:
2 sticks butter, room temperature
4 - 4 1/2 cups confectioners' sugar
6-7 tablespoons Kahlua
2 tablespoons heavy cream
Beat the butter in the bowl of an electric mixer until smooth, about 2 minutes. Mix in the confectioners’ sugar until incorporated. Add in the Kahlua and beat on medium speed until combined. Add in the heavy cream and beat on medium-high speed for about 4 minutes, until light and fluffy. Frost cooled cupcakes as desired.
Buon Appetito!
Dana
Dana
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