My sister’s birthday is April 4, and I just NOW made her birthday cupcakes. Whoops.

But, of course, they were delicious! Why wouldn’t they be? I made them. Okay, enough gloating (for now), and onto the
fact that they are just soooo good.

I used this recipe I found online (where else? I am not the type of person who wants to do all that baker’s math to make my own recipies nor do I have the funds to even try to do so).  It was called “Mom’s Chocolate Cupcakes,” and it only makes like… fifteen decently sized cupcakes, so I’m going to have t double the recipe next time I use it, because it’s worth it. However, I will have to tweak it. So here is the recipe, and then what I would change.


Mom’s Chocolate Cupcakes.

1 1/2 cups flour
1 cup granulated sugar
1 teaspoon baking soda
1 teaspoon salt
1/3 cup cocoa powder
1/2 cup oil
1 cup water
1 teaspoon vanilla extract
1 tablespoon vinegar

1 – Mix all ingredients together until moist and well blended.
2 – Put in cupcake cups and bake for 20-25 minutes at 350 degrees F.
3 – Frost with your favorite icing.
4 – To make a layer cake, double the recipes and put in 2 round cake pans.
5 – Increase baking time to about 35 minutes or until a toothpick inserted in the center comes out clean.

You can find this recipe here: Mom’s Chocolate Cupcakes


Okay, I followed this exactly, I always do when I first make a recipe, and then I make changes the next time.  I also read some of the reviews and I have to agree with them. So here’s my ideas:
Water: Use milk instead. You can use water, either works, but using milks usually only adds to the flavor of whatever you are making. It’s like my hot cocoa, if I can use milk, I always do.
Sugar: The sugar is fine, the cupcake is good either way, but personally for my tastes I think a little more sugar is needed, unless you’re messing around with the chocolate.
Cocoa Powder: Now, there are two things you can do here, you can either substitute baking chocolate/chocolate chips (melted) OR you can add 1/2 cup of chocolate chips (melted) to the mixture.
These are just my opinions, the cupcake is perfectly fine as it is also, but part of finding such recipes is to add your own twist if you like.

So now that you know my opinion – I did use White Chocolate Buttercream again, like I did with my friend Lizziy’s cupcakes. It was delicious, as always. And I even managed to take my own pictures this time. =)

My sister is of course, very happy. If she looked presentable at all, I would have taken a picture of her eating one of the cupcakes, but I didn’t because she has this aversion to photos. Plus, she’s not all that photogenic, which is not her fault. She’s very pretty in person, it doesn’t exactly translate into her photos. I still love her.

I’m very proud of these cupcakes, because they turned out really well. And Amy FINALLY has her Birthday cupcakes, even if they are over six months late.