found this recipe. made them for clara's class. they turned out reallllllly yummy! i made 1.5 times the recipe and got 22 cupcakes from it.
Ingredients:
1 stick Butter, room temperature 1 1/4 C. Sugar 2 Eggs, room temperature 3/4 C. Flour 1 t. Baking Powder 1/4 t. Salt 1/2 C. Unsweetened Cocoa Powder * You always hear people say this, but truly, using the best cocoa powder you can afford makes a world of difference... 1/2 C. Whole Milk 1 t. Vanilla
Yield: 12-14 cupcakes
Method: Preheat oven to 375 degrees, then turn it down to 350 just prior to baking
1. Beat the butter with an electric mixer until it is soft, then add sugar. Beat about 3 minutes. 2. Add the eggs, one at a time beating until they are well combined. 3. In a separate bowl, combine the dry ingredients and whisk them to incorporate them. 4. Add 1/3 of the dry ingredients to the butter and sugar and beat it just to combine. Add 1/2 of the liquids (milk & vanilla), scrape down bowl and beat to combine. Continue adding the dry and wet ingredients alternately making sure you END WITH THE DRY. 5. Fill muffin tins 2/3's of the way and bake for about 20-22 minutes. Allow to cool, then frost.
Chocolate Buttercream (This frosts about 24 cupcakes if you're doing it the old fashioned way-if you're piping it on fancy-like, it'll be only about 14)
1 Stick Butter, softened 1/2 C. Unsweetened Cocoa Powder 4 C. Confectioner's Sugar 1/4 C. Milk (plus a few Tablespoons to adjust consistency) 1 t. Vanilla
