Chocolate Cupcakes

Another successful recipe I use from Glory, at www.glorioustreats.com which was adapted from an original Hersey's chocolate cupcake recipe.  It is put together in such an unusual sequence that I would have never thought the runny, liquid consistency would ever turn into these perfectly chocolate, cupcakes. They have never failed and are so moist, they are irresistible.

Happy St Pat's Day!

Makes 26-30 standard sized cupcakes

Ingredients:

2 cups sugar

1 3/4 cups all purpose flour

3/4 cup unsweetened cocoa (best quality available - so I don't use hershey's!)

1 1/2 tspn baking powder

1 1/2 tspn baking soda

1 tspn salt

2 eggs

1 cup whole milk

1/2 vegetable oil

2 tspn vanilla extract 

1 cup boiling water

Directions:

• Line muffin tin with cupcake liners.
• Preheat oven to 350'F
• In a large electric mixing bowl, stir together the sugar, flour, cocoa, baking powder , baking soda and salt.
• Add eggs one at a time, followed by milk, oil and vanilla.  Beat on a medium speed for about a minute.
• Stir in the boiling water.  This is where it just gets really strange - it is SO runny, you'll never think it will bind and bake, but it will!
• Pour the batter into a smaller container with a spout and fill your liners 2/3 full.
• Bake the cupcakes for approximately 18-22 mins, depending on your oven.

Be sure to cool cupcakes completely on a wire rack before frosting.