The Kitchn often has fabulous taste-test contests…they do all of the work, and we get to enjoy the results. I picked these because they’re completely straight forward, the recipe is almost identical to Deanna’s (9×13) chocolate cake (in fact I swapped coffee in for warm water), and the measurements work out exactly for 24 perfectly sized, wonderfully delicious chocolate cupcakes. The winning recipe (for me!), was adapted from The Stay at Home Chef and of course I had to make the family favorite Penuche frosting to go with them – enjoy!
1 1/2 c. EACH flour AND sugar
3/4 c. cocoa AND 1/2 t. salt
1 1/2 t. baking soda AND 3/4 t. baking powder
3/4 EACH buttermilk (room temperature) AND warm coffee
1/4 c. canola oil AND 1 t. vanilla
Preheat the oven to 325 and line 2 12-cup muffin tins with cupcake papers. These are pretty easy to mix up so you can use either your electric mixer, a bowl and hand beaters, or even just do it all by hand if you’re feeling energetic! My pick is for a large bowl with a pour spout, and hand beaters.
In your bowl of choice, whisk together the 6 dry ingredients, the measure in the 4 wet ingredients and beat on medium speed until the mix is smooth – it will be quite runny. Evenly fill each cupcake cup, about 2/3’s full usually works, and then bake for about 20 minutes until the middles bounce back to a light touch. Remove the cupcakes from the tins to a rack to cool completely before frosting (and decorating) as you wish!