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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Extra-Moist Chocolate Cupcakes Recipe

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This recipe for Extra-Moist Chocolate Cupcakes is from Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 c. sugar
1-3/4 c. all purpose flour
3/4 c. unsweetened cocoa powder
1-1/2 tsp. baking powder
1-1/2 tsp. baking soda
1 tsp. salt
2 eggs
1 c. milk
1/2 c. vegetable oil
2 tsp. vanilla extract
1 c. boiling water
Directions:
Directions:
Line muffin pans (the cups 2-1/2 in diameter) with paper baking cups. In a large mixing bowl, stir together sugar, flour, cocoa, baking powder, soda and salt. Add eggs, milk, oil and vanilla. Beat on medium speed of electric mixer 2 min. Stir in boiling water (batter will be thin). Fill muffin cups 2/3 full with batter.

Bake at 350 degrees for 22-25 min or until wooden pick inserted in center comes out clean. Cool completely. Frost with icing of your choice.
Number Of Servings:
Number Of Servings:
yields 33 cupcakes
Personal Notes:
Personal Notes:
Kim and Kelly made these on Valentine's Day 2004 and ate almost the entire 33 cupcakes in one sitting... they're that good!

 

 

 

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