Gooey Chocolate Cupcakes. Nom. Nom. Nom.
I am extremely picky about cupcakes – Why put added sugar and butter into our bodies if it doesn’t taste delicious? Dry Cupcakes? No thank you.
These Chocolate Cupcakes are delicious- and actually tasted great 7 days after baking them (Yes, I had to hide them)
Preheat the Oven to 325 Degrees F.
Spray 12 Cupcake Liners with coconut or other organic spray (You may use more depending on your liner size).
1 c. Flour
1 c. Sugar
1/2 c. Cocoa
1 tsp Baking Powder
1/2 tsp Baking Soda
1/4 tsp Kosher Salt
1/2 c. Milk (Organic Cow’s Milk, Almond, Coconut- your preference)
1/4 c. Vegetable Oil
1 Egg (Cage Free Please!)
1/2 tsp Vanilla (Use Real Vanilla, not Imitation)
1/2 c. Boiling Water
Mix the Dry ingredients in a large mixing bowl with a standing or handheld mixer. Add the milk, Oil, Eggs & Vanilla to the dry mixture and continue to mix together.
Reduce the speed of the mixer and add in the boiling H20. Beat on high for ~1 minute to add in air.
Pour into greased Liners (3/4 full). Bake 12-15 minutes at 325 Degrees F.
****Frost with Buttercream Frosting once COMPLETELY Cooled. (Recipe for frosting is posted as well)