Perfect Chocolate Cupcakes

 

I’ve always wanted a cupcake recipe that makes 12 cupcakes and now I have one! This is actually a cake my mother makes and she’s always called it a Wacky Cake because it doesn’t have any eggs. I like just being able to mix it in a bowl with no mixer, just as easy as a mix. This is a nice moist cake too!

Perfect Chocolate Cupcakes

1 1/2 cups flour

1/2 cup sugar

6 tablespoons cocoa

1 teaspoon soda

1/4 teaspoon salt

1 cup boiling water

6 tablespoons oil

1 teaspoon vinegar

1 teaspoon vanilla

Mint Frosting

1/4 cup butter, room temperature
1/4 cup vegetable shortening
2 cups powdered sugar
2 teaspoons mint and

few drops of green food coloring

 

Heat oven to 350 degrees. Line a 12 cup muffin tin with cupcake liners.

In a large bowl whisk all the dry ingredients. Pour the wet ingredients into the dry and mix with a wooden spoon until well mixed. Divide into cupcake liners. Bake for 20 minutes. Cool.

For Frosting

In a mixer beat the butter and shortening for 1 minute, add the mint extract and green food coloring, then slowly add the powdered sugar. Beat for 3 minutes on high.

Fit a pastry bag with a 1/2 tip and fill with filling. Pipe onto each cupcake.