From Epicute: Fudge Cupcakes with Recipe

see more

I found this picture on Epicute, and that lead me to That Winsome Girl's blog. Amy made this cupcakes using a recipe from Julie Hasson's 125 Best Cupcake Recipes


from Julie Hasson's 125 Best Cupcake Recipes
yields 12 cupcakes*

1 1/4 cups all-purpose flour
1/2 cup unsweetened Dutch-process cocoa powder, sifted**
3/4 teaspoon baking soda
1/4 teaspoon salt
1 cup granulated sugar
1/3 cup vegetable oil
1 egg
1 teaspoon vanilla
3/4 cup buttermilk
1/2 cup semisweet chocolate chips

Preheat oven to 350 degrees. Line muffin pan with paper or foil liners.

In a small bowl, mix together flour, cocoa powder, baking soda and salt.

In a large bowl whisk together sugar, oil, egg and vanilla until smooth. Alternately whisk in flour mixture and buttermilk, making three additions of flour mixture and two of buttermilk, beating until batter is smooth. Stir in chocolate chips.

Scoop batter into prepared pan. Bake in preheated oven for 22 to 27 minutes or until tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack. Top cooled cupcakes with frosting.

*I made 6 regular sized cupcakes and 24 mini cupcakes. I baked the mini cupcakes for 13 minutes and the regular sized cupcakes for 22 minutes.

**I used King Arthur Double-Dutch Dark Cocoa for the deepest, darkest, most chocolaty experience!