Morning,
Does anyone have a yummy chocolate cupcake recipe? I am trying to find a really good homemade one but I can't seem to find one. Most of the ones that I find a started with a box and then just tweaked a little bit. I really want just an all-homemade one if possible. The ones that I did find that were completely from scratch were either too dry, too moist or they just tasted terrible. Please help! I am trying to find some really good flavors but I am not having any luck with just the standard one.
Thank you so much.
Jennifer

I just posted my recipe for 'delicious moist chocolate cake (eggless). It is amazing- and makes super moist cupcakes as well. Cheap and simple to make- this would work for you.

1 1/2 c. flour
1 1/2 c. cake flour
2 c sugar
1/2 c. cocoa powder
2 tsp baking powder
1 tsp salt

2 cups hot water
3/4 cup vegetable oil
2 tbsp distilled white vinegar
1 tbsp instant coffee granules
1 tbsp vanilla extract

Preheat oven to 350. Grease 2 8 inch pans.
Sift and whisk together flour, sugar, cocoa, baking soda, and salt in a large mixing bowl.
Combine hot water, oil, vinegar, instant coffee, and vanilla in a large mixing bowl.
Add to the dry ingredients and whisk just until combined. Immediately divide batter between pans, and bake about 30-45 minutes.

This recipe is delicious- doesn't have a coffee taste- moist and incredible every time I bake it- it is my go to recipe for chocolate, as I have never had a problem with it, and it is very cheap and easy to make- no mixer required. It stands up to stacking, fondant, and carving.

The recipe on the back of the Hershey's cocoa can is really good.

Thanx Debbye27 and Crazyforcupcakes. I will try them both out. Debbye27, if I don't have cake can I just use more regular flour? Also, can I use regular coffee grounds instead of instant? I just don't have any. If you think both of those ingredients are important then I will definitely go and get some. Thanx again to both of you,

As far as the cake flour, what you can do is use a mixture of regular flour and cornstarch. For example, for 2 cups of cake flour you would use 1 3/4 c regular flour with 1/4 c cornstarch. As far as the coffee, you really need to use the instant.

I didn't know that trick about the cake flour Goreti- it really isn't necessary to use it- in fact the original recipe didn't call for it-but I have done some doctoring to that recipe..... but it will be fine without cake flour....although it never hurts to have cake flour in your pantry
As far as the instant coffee yes, goreti is right...the coffee disolves in the hot water before you add to the dry ingredients...since it's only a tablespoon, maybe you can just borrow some? I make this cake all the time so I keep instant on hand-even though I don't drink it.
If you plan on making this cake in the future- then both would be good to have anyway though.....

good luck!

Thanx for the information, Goreti. If I need to get instant coffee then I will just get some cake flour also. I just was anxious to make these this morning so I didn't want to have to go to the store. The cake flour info is good to know if I am ever in a pinch.
Thanx again

Debbye27, I got the cake flour and the instant coffee so here we go. I'll let you know how I did. Thanx again for the recipe.

Martha stewart's recipe is the one I make all the time, but don't overbake 20 mins is good.A hit every time.
http://www.marthastewart.com/275387/classic-cupcakes/@center/276944/cupcakes#/263620

Thanks Sweettooth101. I will check it out. Okay, Debbye27, I think I did something wrong. I followed your recipe but I got a dense cake. At least I think it is dense. It's kind of heavy and thicker than normal. Is that how it is supposed to be? If it is, then Yeh. I did it right. LOL. If not, do you know why they might have turned out that way? They taste very good. It's just the density.
Thanx a bunch Debbye27.

Jennifer