Super Moist Chocolate Cupcakes

By rebecca78

The consistency reminds me of a box cake mix, in a good way. The only thing I like about box cake mixes is that they are always moist and fluffy. Which is something that can be challenging to achieve from a homemade recipe. This recipe seriously tasted EXACTLY like a box of chocolate cake mix. And you get exactly 24 cupcakes, or 2-9 inch round cakes, or 1-13×9 inch cake. Which is what a box mix gives you too.

Ingredients

• Super Moist Chocolate Cake:
• 2 cups all-purpose flour
• 2/3 cup unsweetened cocoa powder
• 1 1/4 tsp baking soda
• 1/4 tsp. baking powder
• 1/2 tsp salt
• 3 eggs
• 1 2/3 cups sugar
• 1 tsp vanilla extract
• 1 cup Mayonnaise (I used olive oil mayo)
• 1 1/3 cups leftover coffee (or water)
• Flour Frosting:
• 5 tbsp flour
• 1 cup milk
• 1 tsp vanilla extract (or any flavor you like)
• 1 cup (2 sticks) butter
• 1 cup sugar

Details

Adapted from fatgirltrappedinaskinnybody.com

Preparation

Step 1

Cake Instructions

Preheat oven to 350°. Line cupcake tin with liners (makes 24 cupcakes), set aside. Or spray non-stick spray in 2-9 inch round cake pans, or 1 13×9 inch pan.

In medium bowl, combine the flour, cocoa powder, salt, baking soda and baking powder; set aside.

In large bowl, with electric mixer on high speed (or use a stand mixer), beat the eggs, sugar and vanilla for 3 minutes or until light and fluffy. Reduce speed to low and beat in the mayo.

Alternately beat in flour mixture with coffee, beginning and ending with flour mixture. Using 1/4 cup measuring cup, pour into lined muffin tins.

Bake cupcakes for 20-22 minutes or until toothpick inserted in centers comes out clean (9 inch pans for 30 minutes and 13×9 inch for almost 40 minutes). Cool on wire racks, remove cooled cupcakes from the tin and cool completely. Frost, then add sprinkles.

Flour Frosting

Add the flour and milk to a medium saucepan and whisk over medium heat. keep whisking until the mixture gets VERY thick. Then remove from the heat and cool completely. Once cooled, mix in the vanilla.

In a stand mixer bowl, beat the butter and sugar until it’s light and fluffy. This takes a few minutes. Then add in the COOLED flour mixture. Make sure it is not even warm, it will melt the butter and you’ll have a mess.

Whip the flour/butter for about 45 seconds on high speed. Or until it resembles whip cream.

Spoon and spread on cooled cupcakes. Or eat it by the spoon full.