Although I have many cook books assorted with cupcake recipes; none of them had a recipe for a really good, moist chocolate cupcake. And usually when I do find a recipe that has “moist” and “chocolate” as part of the description for the end result it usually calls for buttermilk, sour cream, or cake flour. Now, I don’t know about you, but I don’t keep buttermilk or sour cream on stock because I don’t use it very often and they tend to go bad. So, I was delighted to find a recipe that didn’t require butter, buttermilk, cake flour or sour cream.

This recipe is super easy, quick and delicious and consists of ingredients for the novice baker who will likely have every item to make these cupcakes. They really are moist, not too chocolaty or too sweet. I topped my cupcakes with my own rendition of a basic butter cream frosting.  It’s the perfect chocolate cupcake to satisfy your sweet tooth! I hope you enjoy as much as me and my family did.

Recipe below; courtesy of FarmChicks and can be found here.

1 cup sugar

1 cup brown sugar (not packed)
1 3/4 cup all-purpose flour

3/4 cup cocoa powder
1 1/2 tsp baking soda

1 1/2 tsp baking powder

1/2 tsp salt

2 eggs
1 cup milk
1/2 cup vegetable oil

2 tsp vanilla

1 cup boiling water


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