Chocolate Cupcakes

I grew up with these cupcakes. They aren't your traditional cupcakes with a huge swirl of fluorescent frosting sitting on top. No, these are simple cupcakes. Very easy to make. Very. You might even invite your kids into the kitchen to assist you in baking. 

My Grandma C made these cupcakes all the time and every time I make them, I'm reminded of her. I left the instructions as she would have made them. So, when it says, do not mix until the last item is added, that means, do not mix until that point. Got it? Grandma said so, ok? And be sure to share, because she would have wanted you to. 


Chocolate Cupcakes

• 1 egg
• 1/2 cup cocoa powder
• 1/2 cup shortening (or butter, at room temp)
• 1 1/2 cups flour
• 1 teaspoon baking soda
• 1/2 cup sour milk (to make sour milk -- add a 1/2 teaspoon of vinegar to the milk) OR use buttermilk
• 1 teaspoon vanilla
• 1 cup sugar
• 1/2 cup hot water

Preheat oven to 350º. Line muffin tins with paper liners. Set aside. 

Put ingredients in bowl in order given. Do not mix until last item has been added. Fill cup cake papers 1/2 full. Bake 10-15 minutes or until toothpick comes out clean. Cool on a wire rack before frosting. 

Cooked Caramel Frosting 

• 1 cup brown sugar
• 1/3 cup butter
• 1/4 cup milk
• 1 cup powdered sugar
• 1 teaspoon vanilla

Bring brown sugar and butter to a boil. Add milk and boil for 3 minutes, stirring constantly. Cool mixture to room temperature (if it's too hot, the frosting won't set up). Whisk in powdered sugar and vanilla. Stir until thoroughly combine. More powdered sugar may be needed to achieve desired consistency. Frost the cupcakes.

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