12 chocolate cupcakes
- 4 tablespoons cocoa (I use dutch process cocoa)
- 1/2 teaspoon baking soda
- 1/2 cup boiling water
- 1/4 cup butter, melted
- 2 tablespoons oil (I use avocado oil or vegetable oil)
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 cup heavy cream
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 2 eggs
- Preheat oven to 350°
- Prepare a cupcake pan with 12 portions with cupcake liners.
- You do not need a mixer for this recipe, but you can use it if you'd like. I use a whisk and a spatula.
- In a medium bowl place cocoa, baking soda and boiling water and whisk to combine. Set aside until needed.
- In a large mixing bowl whisk the melted butter, oil, sugar, vanilla, and salt together.
- Mix in the eggs.
- Add the flour and baking powder to the cocoa mixture, whisk until combined.
- Add the heavy cream and mix until combined.
- Place 3 tablespoons of cupcake batter into each cupcake liner.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Allow cupcakes to cool for 5 minutes, then remove cupcakes from pan and place them onto a cooling rack to cool completely.
Recipe by Created by Diane at https://www.createdby-diane.com/2020/02/chocolate-whipped-cream-frosting.html
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