These are the best chocolate cupcakes ever! They are similar to the crazy cake recipe that we have already posted. This version is from Cook’s Country magazine from several years ago. The contrast between the cream cheese icing and the chocolate cupcake equals to more than the sum of its parts. Really! See for yourself!
The first versions of this recipe date back to the 1940’s when butter, milk, and eggs were in short supply. Our mom first started making this recipe in the 1970’s, when she taught us how to bake. This is a slightly updated version with slightly less sugar. This cake is vegan, until you add the delicious cream cheese frosting. It is a welcome addition to gatherings where you are feeding people with egg or milk allergies.
1 ½ Cups all-purpose flour
¾ Cup granulated sugar
¼ cup natural cocoa powder
¾ tsp. baking soda
½ tsp. salt, preferably kosher
5 Tablespoons vegetable oil
1 Tablespoon distilled white vinegar
1 tsp. vanilla extract, preferably Mexican
1 cup water
Adjust oven rack to middle position and preheat oven to 350 degrees.
Whisk flour, sugar, cocoa, baking soda, and salt together in a bowl. Add vegetable oil, vinegar, and vanilla. Pour water over the ingredients and stir until well combined.
Pour into regular or mini cupcake holders sprayed with a little non-stick cooking spray, or an 8 inch round or square baking pan sprayed with non-stick cooking spray.
Bake until toothpick comes out with a few moist crumbs attached, approximately 15-18 minutes. Cool in pan and dust with confectioner’s sugar. You can also frost the cupcakes with the following delicious cream cheese frosting.
Cream Cheese Frosting
This recipe is from The New Joy of Cooking. This is a great icing for all your favorite cakes. This version works well with a stand mixer like a Kitchen Aid.
Have the cream cheese cold and butter at room temperature.
In bowl, beat until just blended:
8 oz cream cheese
5 Tbs. butter
2 tsp. vanilla
Add one-third at a time, and beat until just smooth and the desired consistency:
2 to 2 ½ Cups powdered sugar, sifted.
Add about a tablespoon of whole milk or cream and a pinch of kosher salt.
This keeps refrigerated, up to one week, or freeze for up to three months. Soften and stir until smooth before using.