Chocolate Cupcakes

My son has been singing "Its the best day ever." He has been singing this song since Christmas morning. I have a strong feeling he was happy with all of his gifts.

 Since Christmas, we have a lot of family and friends with birthdays. I decided to make a chocolate cupcake. Since this cupcake is not the Boozy Bourbon Chocolate Cupcakes, these cupcakes are perfect for everyone.  I did put a little instant chocolate pudding in the middle instead of the previous filling. Also, the difference between the previous frosting and this one is I replaced the liqueur with melted unsweetened chocolate.

Moist Chocolate Cupcakes


2 cups cake flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup unsweetened cocoa powder
1/2 cup unsalted butter, soft
1/3 cup vegetable oil
1 tsp vanilla extract
1 3/4 cup milk
4 large eggs

Directions:

1. Line 18 cupcake tin with liners.
2. Preheat oven to 350 degrees.
3. Sift the flour, baking powder, baking soda, salt, cocoa, and sugar.
4. In a separate bowl, beat the butter at low speed for 1 minute.
5. Add the oil to the butter and continue beating until texture of sand.
6. Add the milk with the vanilla to the butter. 
7. Mix for about 2 minutes while scraping down every minute.
8. Add the eggs one at a time. Beat well. The batter should be thin.
9. Fill the cupcake liners about 3/4 full. 
10. Bake the cupcakes for about 20 minutes or a toothpick inserted in the middle comes out clean.
11. Allow the cupcakes to cool before frosting.

Recipe adapted from the Moist Chocolate Cake recipe on the back of the King Arthur Flour unbleached cake flour blend.

Did you already know............
-Medieval pudding was made out of meats.
-In the 1930s, instant puddings were available. 
-The first instant pudding Jello introduced was chocolate.