My Favourite Chocolate Cupcakes

Choosing a favourite anything is quite difficult because there are so many possibilities. But these cupcakes, after several trials, are my favourite chocolate cupcakes! Cupcakes and cake in general should be moist in my mind. I really hate the word moist by the way but I have to use it. Granted other chocolate cupcakes are good but none seem to compare in flavour or texture to these. Also the whole one bowl type deal really appeals to me as I have a tendency to send ingredients and utensils flying. There for the less materials used, the better.

My Favourite Chocolate Cupcakes

From Marth's Cupcake Cookbook

1 1/2 cups flour

3/4 cups unsweetened Dutch-process cocoa powder

1 1/2 cups sugar

1 1/2 tsp baking soda

3/4 tsp baking powder

3/4 tsp salt

2 large* eggs

3/4 cup buttermilk

3 tbsp canola oil

1 tsp vanilla extract

3/4 cup warm water

Preheat oven to 350º. Line regular muffin tins with muffin paper liners. In a larger bowl, whisk together flour, cocoa, sugar, baking soda, baking powder and salt. Make a well in the center and add the eggs, buttermilk, canola oil, vanilla and water. Beat until smooth and combined by scraping the sides and bottom thoroughly. Divide batter evenly into 18 lined cups, about two thirds full. Bake, rotating tins halfway through, until a cake tester inserted in center comes out clean, about 20 minutes. Put tins on a wire rack for 10 minutes. Remove cupcakes from tins and let cool completely on wire rack. They can be stored overnight at room temperature** or frozen up to two months, in airtight containers.

* Large eggs are the standard usually for baking unless otherwise stated.

** I once had them for three days and they were fine but they weren't frosted yet.

Cream Cheese Frosting 

From Marth's Cupcake Cookbook

1/2 cup butter at room temperature

6 ounces (3/4 cup) cream cheese at room temperature

2 cups confectioner's sugar sifted

1/4 + 1/8 tsp vanilla extract

Beat butter and cream cheese until fluffy. Add sugar 1/2 cup at a time then vanilla. Beat until smooth and combined, scrape bottom and sides to ensure all is mixed in. Colour as desired and frost away. It can be refrigerated for up to three days in an airtight container. Bring to room temperature before using and beat till smooth.

Assembling

Take a cooled cupcake and spread on frosting with a butter knife. I usually swirl it. Then place a 1 inch heart shaped sugar cookie on top.