As we prep for the Red Velvet estate sale next month I can't help but feel nostalic about our little local shop and the sweet shoppe. I thought it might be fun to share some of my very favorite basic recipes with you that I used in many of the sweets we served. Two of our most popular cupcakes were the chocolate peanut butter monster and salted caramel. The cake of both these cupcakes was the same chocolate cake recipe. It is still my go-to chocolate cupcake recipe. It's super soft, and I think it tastes even better the next day (weird, right!?). Because the crumb is so soft and moist I will warn you that these work best as cupcakes, and not standard size cakes or sheet cakes. If you bake this batter in anything larger than jumbo size cupcake pans the cake tends to begin to burn on the edges while the center is still raw. But it makes awesome cupcakes. Give it a try!Chocolate Cupcakes, makes 24 standard size.
2 1/4 cups flour
2 cups sugar
1 cup cocoa powder
2 teaspoons baking soda
1/2 teaspoon salt
1 tablespoon vanilla extract
2/3 cup oil (canola or vegetable)
2 teaspoons white vinegar
2 cups water
In a large bowl stir together the flour, sugar, cocoa powder, baking soda and salt. In another bowl stir together the water, oil, vanilla extract and vinegar. Stir the wet ingredients into the dry. This batter is very liquid. You might think you did something wrong but don't worry! Use a large measuring bowl (or other vessel with a spout) to pour the batter into the prepared cupcake pan so that each lined cup is 2/3 full.Bake at 350°F for 22-25 minutes, until a toothpick inserted in the center comes out clean. Remove from pans and allow to cool before adding any frosting you prefer. Hope you enjoy this cake as much as I do. 🙂 xo. Emma
Credits: Author/Emma Chapman, Photos by/Float Away Studios.