Favorite Chocolate Cupcakes

Prep Time: 15 min
Cook Time: 35 min
Makes: 24 cupcakes

Ingredients:

Cupcakes
2 cups White Lily® Enriched Bleached All Purpose Flour
2 cups sugar
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup butter, melted
1/4 cup Crisco® Pure Vegetable Oil
1/2 cup buttermilk
2 large eggs
2 teaspoons vanilla extract
1 cup boiling water
Chocolate Buttercream Frosting
1/2 cup butter, softened
1/2 cup unsweetened cocoa powder
3 cups sifted powdered sugar
3 to 4 tablespoons milk
1 teaspoon vanilla extract

Instructions:

1.HEAT oven to 350º F. Line 24 muffin cups with paper or foil liners.
2.WHISK together flour, sugar, cocoa, soda and salt in large bowl. Add butter, oil, buttermilk, eggs and vanilla. Beat two minutes with electric mixer at medium speed. Stir in water until blended. Batter will be thin.
3.DIVIDE batter among muffin cups. Bake for 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes. Remove to wire rack. Cool completely.
 Frosting
1.BEAT butter and cocoa in large bowl with electric mixer at medium high speed until creamy. Add sugar, 3 tablespoons milk and vanilla. Beat on low speed until blended. Beat on medium speed until light and fluffy. Add more milk if frosting is too thick.

Nutritional Information Per Serving:

Serving Size (1 cupcake), Calories 270 (Calories from Fat 100), Total Fat 11g (Saturated Fat 6g, Trans Fat 0g), Cholesterol 40mg, Sodium 220mg, Total Carbohydrate 43g (Dietary Fiber 2g, Sugars 32g), Protein 3g; Percent Daily Value*: Vitamin A 6%, Vitamin C 0%, Calcium 2%, Iron 6%.

*Percent Daily Values are based on a 2,000 calorie diet.