Cupcakes: (makes 12)
1 cup sugar
5/6 cup flour (1/2 cup + 1/3 cup)
1/3 cup cocoa
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup milk
1/4 cup canola oil
1 teaspoon vanilla extract
1/2 cup boiling water
Preheat oven to 350 F.
Line muffin pan with paper liners. In a large bowl (you might want to use one that’s easy to pour) mix together dry ingredients. Add in egg, oil, vanilla, milk and water. Mix. I used my hand mixer on a low speed for a minute or so. The batter will be very thin. Pour into muffin cups (about 3/4 full).
Bake for 25-28 mins.
These cupcakes were moist and delicious, however they never look like they’re done. So make sure to test done-ness by using a toothpick not by looks.
1/4 cup unsalted butter (softened)
1 cup powdered sugar
2-3 tablespoons of seedless blackberry jam
Add ingredients to a large bowl (large because you need to use a mixer). Mash ingredients together with a fork to avoid powdered sugar flying around. Mix on medium speed with a whisk for several minutes. If you don’t mix long enough the frosting will look grainy. You can add more powdered sugar to make the frosting thicker or more jam to make it more flavorful.
Wait for cupcakes to cool and frost them.