Melt In Your Mouth Chocolate Cupcakes
(an adapted Martha Stewart recipe)
2 cups all purpose flour
¾ cup cocoa (I use Scharffen Berger)
1 ½ cups sugar
2 tsp. baking soda
1 tsp. baking powder
½ tsp. salt
1 cup buttermilk
¾ cup strong coffee, cooled (I use Starbuck’s Via)
3 Tbsp. canola oil
2 tsp. vanilla
Preheat oven to 350°F. Line 18-24 standard muffin tins with paper liners; set aside.
Sift together cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl. Add eggs, buttermilk, coffee, oil, and vanilla, and mix until smooth, about 3 minutes, scraping down the sides and bottom of bowl periodically.
Using a scoop (I use a 2 oz. scoop), divide batter evenly among muffin cups, filling each 2/3 full. Bake until tops spring back when touched, about 18-20 minutes, rotating pan once half way through baking. Transfer to a wire rack; let cool completely before decorating.
Old Fashioned Cooked Frosting (from Landolakes)
2/3 cup LAND O LAKES™ Half & Half
2 tablespoons all-purpose flour
1/4 teaspoon salt
2/3 cup sugar
2/3 cup LAND O LAKES® Butter, softened
1/2 teaspoon vanilla