- TORONTO, ON (M5H2M3)
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Ingredients
| 1 1/2 cups | all purpose flour |
| 1+ tsp | baking powder |
| 1/2 tsp | baking soda |
| 1/4 tsp | salt |
| 1 cup | sugar |
| 3/4 cup | cocoa |
| 3/4 cup | vegetable oil |
| 2 | eggs |
| 1 tsp | vanilla |
| 1 cup | milk |
| Icing | |
| 4 tbsp | butter |
| 1/2 cup | packed brown sugar |
| 2 tbsp | milk |
| 1 1/2 cups | icing sugar |
| 1 tbsp | unsweetened cocoa powder |
| 1 tsp | vanilla extract |
Preparation
- Preheat oven to 350F with rack in middle position. Line a 12 muffin tray.
- Combine flour, baking powder, baking soda, salt. Set aside.
- In another bowl, combine sugar and cocoa. Beat in oil, eggs, vanilla until smooth. Add dry ingredients alternately with milk.
- Scoop the batter into the molds.
- Bake ~25 minutes, until a toothpick inserted comes out clean. Let cool.
- Meanwhile, prepare the icing: In a saucepan, melt butter and brown sugar over medium heat. Stir until sugar is dissolved, then add milk. Bring to a boil and remove from heat. Sift together cocoa and icing sugar. Blend into butter mixture and add vanilla. If consistency is too stiff, add more milk.
- Spread icing quickly over cooled cupcakes.
- Add a toothpick with a mortarboard to each cupcake.
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