Honestly speaking, I’ve always found cupcakes from a mix far better (as in finer texture, lighter, fluffier) than my “scratch” cupcakes that tended to be heavy as mud. However, because of family food allergies, I try to make everything from scratch so I can avoid all the additives and ensure it is dairy free. I hunted for years for the perfect chocolate cake/cupcake recipe and I think this is it. My kids, and now my grandkids, all love it.
Ingredients
1 1/3 cups all-purpose flour
1/4 teaspoon baking soda
2 teaspoons baking powder
3/4 cup unsweetened cocoa powder
1/8 teaspoon salt
3 tablespoons butter, softened (I use vegetable shortening)
1 1/2 cups white sugar
2 eggs
3/4 teaspoon vanilla extract
1 cup milk (I USE SOY MILK OR ALMOND MILK)
Directions
Preheat oven to 350 degrees F (175 degrees C). Line a muffin pan with paper or foil liners. Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the milk (THIS IS THE MESSY PART — THE DRY COCOA RISES LIKE A CLOUD! DRAPE A TEA TOWEL OVER THE MIXER UNTIL THE COCOA IS MIXED INTO THE BATTER); beat well.
Fill the muffin cups 2/3 full.
Bake for 15 to 17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Frost with your favorite frosting when cool. Makes one dozen cupcakes.
PHOTO CREDIT duron 123
duron123‘s portfolio is: http://www.freedigitalphotos.net/images/view_photog.php?photogid=3506
Hope for the Rest of Us 
And by “butter” I assume you mean margarine 🙂
LikeLike
Yes I mean margarine, or better yet, vegetable shortening. Thanks for catching that!
LikeLike
what’s wrong with butter? I’ll eat what is mentioned in the bible over something that has been invented in the 21st century any day.
🙂
LikeLike
I LOVE butter. But, sadly, butter doesn’t love me. I can’t easily digest dairy products so I no longer eat them. That’s why i substitute veg shortening for butter and almond or soy mil for milk.
LikeLike
Connie, does this recipe make a dozen cupcakes?
LikeLike
Yes it makes a dozen — thanks for asking. I will add that to the recipe.
LikeLike
How do you keep them from fluffing over? I’ve now made 2 batches, and both batches have overflowed and become almost runny….
LikeLike
I’m no Martha Stewart but here’s my best guess at trouble shooting (I would welcome the input and comments of better cooks than I am). Did you mix the batter at medium speed with a rotary mixer for three minutes? Maybe the batter isn’t fully mixed. Do you live in a humid place? Maybe the batter needs a little more flour? I would add a tablespoon or two. Did you overfill your muffin cups? Perhaps you could put a little less in each? Fill them no more than 2/3 full. Sorry you are having trouble with my favourite recipe! Good luck!
LikeLike
you know, maybe this recipe makes more than a dozen and that’s what the problem is — sheesh! This is stressful! I need to stick with what I’m good at…whatever that is.
I need a test pilot to try this recipe and let me know how many cupcakes it really makes. I’m on the road in AZ and TX for another 10 days — sorry!
LikeLike
Hi Connie!
This recipe made 12 regular cupcakes and 16 mini cupcakes for me. My cupcakes came out the top and over the sides too, but I always overfill my cups. It’s ok for me though because that makes more surface for my frosting!
LikeLike
HI Pam Thanks for being the test kitchen on this one! My guess then is that the recipe probably makes 24 cupcakes.
LikeLike