These are, hands down, the moistest cupcakes we have ever baked! Top yours with whatever frosting you like, but we especially like ours with a chocolate frosting (see if you can insert the frosting recipe here that I sent w/ the spider cupcakes)
Prep time: 10 minutes
Cook Time: 12-15 minutes
Total Time: 22-25 Minutes
Serving Size: 12 cupcakes
USA PAN® 12 Cup Muffin Pan
1 cup flour
1 cup sugar
1/2 cup cocoa
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon expresso powder
1/2 cup milk
1/4 cup vegetable oil
1 egg
1/2 teaspoon vanilla extract
1/2 cup boiling water
Preheat your oven to 325 degrees and line your USA PAN® cupcake pan with 12 cupcake liners. Place flour, sugar, cocoa, baking powder, baking soda, salt, and expresso powder in a large bowl or bowl of your mixer. Whisk or stir to combine. Add milk, vegetable oil, eggs, and vanilla. Mix on medium until well mixed. Reduce speed and carefully add the boiling water to the mix. Increase speed to high and beat for one minute. Equally distribute batter among the 12 cups. About 3/4 full. Bake about 12-15 minutes until toothpick comes out clean. Remove from oven to cooling rack and cool completely. Frost with desired icing.