Bob - a listener friend - sent me this recipe when I mentioned that I was trying to come up with the perfect cupcake that people went nuts over...Bob said he was on a mission to do the same thing and finally found it!! He sent me the recipe and I get to share it with you now!! I know a lot of people were looking for this so enjoy...I've included the frosting recipe too...yum!!
Bob's Perfect Chocolate Cupcake Recipe -
2 cups sugar
1 ¼ cups all purpose flour
¾ cup Cocoa
1 ½ tsps baking soda
1 ½ tsps baking powder
1 tsp salt
2 eggs
1 cup whole milk (can substitute 2%)
½ cup peanut oil (can substitute vegetable oil)
2 tsps vanilla
1 cup boiling water
Heat oven to 350°F. Prepare boiling water. Have a good rolling boil. Prepare baking pans by spraying PAM spray and flouring them. Can use single 9-inch x 13-inch x 2-inch pan, three square pans 8-inch x 8-inch or three 9-inch round pans. Can also make 18-24 cupcakes, but use the foil cupcake wrappers.
In large mixer bowl, stir together sugar, flour, cocoa, baking soda, baking powder and salt. Add eggs, milk, oil and vanilla into bowl, then beat on medium speed for 2 minutes. Stir in the boiling water, this will cause the batter to bubble and thin, that is just fine.
Pour batter into prepared pans or use 1 cup measure to pour into cupcake wrappers. Fill wrappers 1/3 to 1/2 full.
Bake 25-30 minutes for square or round pans, 30-35 minutes for rectangular pan, or 20-25 minutes for cupcakes, or until a toothpick inserted in the center comes out clean. Cool for 10 minutes. Remove from pans to wire racks and complete cooling. Frost if desired.
Bob's Famous Frosting
Single Recipe (Original)
3/8 cup softened butter
1/8 cup Crisco
4 cups confectioners’ sugar
1 tsp vanilla
6 Tbsp milk (add more if needed)
Combine ingredients and frost cake, cupcakes, cookies, etc.
1 ½ recipes covers Dark & Rich Chocolate Cake
½ recipe covers 1 recipe sugar cookies.
1 ½ Recipe (Modified 2009)
This recipe is modified from the original to remove the Crisco, and still provide a stiff frosting for the cake layers. The coconut oil and the whole milk are thicker than 2% milk and only using butter.
6 cups confectioners’ sugar
1/2 cup melted butter
3 Tbsp Coconut Oil
2 tsp vanilla
3/8 – 1/2 cup whole milk (start with 3/8 and add more if needed)
Let the cake cool, and micro the frosting for 5-8 seconds to soften it just before you apply.
