My grandson Noah’s third birthday was coming up, and my daughter Randi asked me if I wanted to make the cupcakes. I think she knew what my answer would be. I just needed to find the perfect recipe. After reading many blogs about cupcakes, I couldn’t decide between a recipe from the Hershey’s website which Hershey’s calls, “Perfectly Chocolate Cake” and a recipe called “that Chocolate Cake” on the Scharffen Berger web site. It was then that it dawned on me that they were literally the same, except that on the Hershey’s site, the recipe calls for 2 tsp. of vanilla, and on the Scharffen Berger web site, their recipe calls for no vanilla. I compromised and settled on using 1 tsp. of vanilla. I also changed the recipe by using extra large eggs and corn oil rather than canola oil. No reason- I just grew up in a house where corn oil was used. I used Hershey’s cocoa as that’s what I’ve got in my pantry- I have both Hershey’s natural cocoa and Hershey’s special dark cocoa, so I used a combination of both- using a bit more of the natural than the dark. I was “perfectly” happy with this recipe for the “Perfectly Chocolate Cake.” This is so easy to make- I think just as easy as a mix- because you are doing it all in one bowl- practically just dumping the ingredients in. The batter is very thin, so I ladled it into my muffin cups. The result was very dark chocolate cupcakes, and very light- which was exactly what I was looking or. My daughter compared the experience of eating these to eating Hostess chocolate cupcakes- only much better! I used a standard recipe for vanilla icing which I adapted from The Complete Magnolia Bakery Cookbook. These cupcakes are amazing!
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2 eggs (I used extra large)
1 cup whole milk
1/2 cup vegetable oil (I used corn oil)
1 teaspoon vanilla extract (original recipe called for 2)
1 cup boiling water
Preheat oven to 350°F. Line 2 12 muffin pans with muffin cups.