Super Moist Chocolate Cupcakes with Mocha Buttercream Frosting

Baking is not exactly a skill set I can proudly write to mama about but when the holidays start rolling in, I am in my kitchen baking up a storm like the next Sara Lee. I just love giving and receiving homemade treats as Christmas gifts. There’s just something about a batch of freshly-baked cupcakes or cookies that screams, you’re super duper special.

I may not bake as much as I cook but I do have a few favorite cake and cookie recipes in my back pocket I put to good use year round. These super moist chocolate cupcakes with mocha buttercream frosting are, in fact, based on a cake I make often and which is probably the quickest and simplest cake recipe you’ll ever come across!

All it needs is a minute or two of whisking and 30 minutes in the oven and this lazy ass cake comes out moist and chocolatey! It even bakes up in the same pan the batter was mixed in and there’s no need to grease the baking pan! How’s that for super easy?

Ingredients

• 1-1/2 cups flour
• 1 cup sugar
• 3 tablespoons cocoa
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup water
• 5 tablespoons oil
• 1 tablespoon vinegar
• 1 teaspoon vanilla extract
• For the Mocha Buttercream Frosting
• 2 ounces baking chocolate chips
• ½ cup (1 stick) butter, softened
• ¼ teaspoon vanilla extract
• ⅛ teaspoon salt
• 1 tablespoon milk
• 1 teaspoon instant coffee granules
• 1½ cups powdered sugar

Instructions

1. Preheat oven to 350 F. Line a muffin pan with cupcake liners.
2. In a bowl, combine flour, sugar, cocoa powder, baking soda, and salt. Whisk until there are no visible lumps.In another bowl, combine water, oil, vinegar and vanilla extract. Add to flour mixture and stir together until just combined..
3. Using a scoop or tablespoon, divide batter into prepared muffin pan. Bake for about 18 to 20 minutes. Remove from heat and allow to completely cool before frosting.
4. ......................................

for full instruction please see: www.kawalingpinoy.com

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