Dark Chocolate cupcakes, Cream filled with chocolate frosting
1-3/4 cups all-purpose flour
3/4 cup Unsweetened Dark Chocolate Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
Line muffin cups with paper baking cups. Heat oven to 350°F.
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Fill cups 2/3 full with batter.
Bake 22 to 25 minutes for regular cupcakes, 13-18 minutes for mini-cupcakes. Cool completely on wire rack before frosting.
Makes 30 regular cupcakes OR 96 mini cupcakes