Perfect Chocolate Cupcakes

Miss F has a nifty cupcake holder for her lunchbox, so she often gets a sweet treat that she always helps me bake. She has started to really be a help in the kitchen instead of just a mess maker.  If powdered sugar or sprinkles are involved, there is a guaranteed mess, but it isn't too awful.  These are Miss F's current favorite lunch box treat, the more sprinkles, the better. Many thanks to the amazing Tide and Thyme for truly the perfect chocolate cupcake recipe.

Perfect Chocolate Cupcakes

1 cup all-purpose flour
1 cup granulated sugar
½ cup cocoa
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup buttermilk
¼ cup vegetable oil
1 egg
1 teaspoon vanilla
½ cup boiling water

For the frosting:
½ cup (1 stick) butter, room temperature
¼ cup cocoa
2 cups confectioners’ sugar
1 teaspoon vanilla extract
2 tablespoons milk

Preheat oven to 350. Line a muffin tin with cupcake liners and set aside.

In the bowl of a stand mixer fitted with a paddle attachment combine flour, sugar, cocoa, baking powder, baking soda, and salt. Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter. Beat on high speed for about 1 minute to combine well.

Fill cupcake liners about 2/3 of the way full. Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and allow the cupcakes to cool completely before frosting.

For the frosting, beat butter until fluffy. Carefully add the cocoa, confectioners’ sugar, and vanilla; beat until no lumps remain. Beat the milk into the frosting.

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