Description

Cake recipe adapted from:
http://allrecipes.com/recipe/17981/one-bowl-chocolate-cake-iii

Ingredients

Units Scale

2 cups white sugar
1 3/4 cups all purpose flour
3/4 cup unsweetened cocoa powder (I prefer a dark cocoa powder, blended dutch and natural, sift)
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp kosher salt
2 large eggs
1/2 cup canola or vegetable oil
1 cup milk (whole or 2% is best)
1 cup hot strong coffee (can sub with boiling water)
2 tsp vanilla extract

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Instructions

Preheat oven to 350 degrees Fahrenheit and line cupcake tins with cupcake liners.
In bowl of stand mixer, combine sugar, flour, cocoa powder (sifted), baking powder, baking soda and salt.
With paddle attachment, blend ingredients until combined.
Slowly add in eggs and oil and mix for 2 minutes.
Next, add in your milk and mix for another minute. Be sure to scrape down the sides of your mixer bowl.
Finally, add in your hot coffee and vanilla until combined. Batter will be thin.
Begin filling your cupcake tin with batter about 3/4 of the way full.
Bake on the same rack, upper 1/3 of oven and bake for 18-22 minutes or until a tester comes out clean.
Frost with your favorite icing!

Notes

*Cupcakes above were frosted using a swiss meringue buttercream, I like using this one from Pioneer Woman
*You can certainly use a whipped cream frosting or whatever you like.
*For a 9x13 cake, grease and flour cake pan. Pour batter and bake for 30-35 minutes. Makes a delicious cake!
*The snowflakes are made of chocolate. I printed a pattern I liked, melted candy melts, filled a piping bag and piped onto a wax paper with pattern underneath. Topped cupcakes when they hardened.