Ingredients

The following ingredients have 24 Servings
  • 2 cups sugar
  • 1 3/4 cups all purpose flour (I used whole wheat)
  • 3/4 cup unsweetened cocoa
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 2 eggs
  • 1 cup milk (I used 1%)
  • 1/2 cup vegetable oil
  • 2 tsp vanilla extract
  • 1 cup boiling water
  • 1 1/2 cups butter (room temperature)
  • 2 tsp vanilla
  • 5 cups powdered icing sugar
  • 2-3 tbsp milk
  • gel icing color as desired (see pictured below)

Instruction

  • Line two muffin pans with paper liners (for 24 cupcakes) and preheat the oven to 350 degrees F.
  • In a large bowl, combine sugar, flour, cocoa, baking powder, baking soda and salt with a whisk.
  • Add eggs, milk, oil and vanilla and whisk well, until completely combined.
  • Add boiling water and whisk slowly until smooth -- the batter will be thin.
  • Pour batter into muffin cups, about ⅔ full.
  • Bake for 18-22 minutes (I baked mined exactly 18 minutes and they were perfect).
  • Remove from oven and set aside to cool before frosting.
  • FrostingIn the bowl of a stand mixer, beat butter until smooth.
  • Add vanilla and one cup powdered sugar. Beat on low until combined. Continue adding sugar, one cup at a time, and beating on low until combined.
  • When all sugar has been added, beat on medium-high for 2-4 minutes, until smooth and fluffy, adding milk if needed to reach desired consistency.
  • Do not refrigerate before piping as it will stiffen as it's cooled.