I got this recipe from Good Housekeeping. Its been stored in my recipe book forever, but I just tested it out last night. The cake ended up being wicked dry. So dry I *almost* do not want to keep eating them. The frosting was tasty, as usual. Typical buttercream with a splash of almond extract. Cant go wrong there.
Chocolate cupcakes
1 cup all purpose flour
1/2 cup unsweetened cocoa
1 teaspoon baking power
1/4 teaspoon salt
1/2 cup (1stick) butter, room temp
3/4 cup sugar
2 large eggs
1/3 cup milk
1/2 teaspoon vanilla extract
Heat oven to 350 and line pan with papers. Into a small bowl, whisk flour, cocoa, baking powder and salt. In a large bowl, or mixer, beat butter until smooth. Add sugar and beat until light and fluffy. Add the eggs, one at a time. On low speed, alternately beat flour mixture and milk into batter, beginning and ending with the flour. Add vanilla. Divide the batter into the paper cups filling no more than 2/3 full. Bake at 350 until tops spring back when lightly touched. About 15 minutes. Remove from pan and let cook on wire rack.
Almond Buttercream
1/2 cup (1 stick) butter
3-4 cups confectioners sugar
1/4 cup milk
1/2 teaspoon almond extract
Put butter in mixing bowl and beat until smooth. Add 1-2 cups of confectioners sugar and half the milk. Beat until smooth and creamy. Add remaining sugar and continue to beat. You can add remaining milk if you have not reached desired piping consistency. * Pipe frosting onto cooled cupcakes. Add sprinkles or any other desired decorations.
* I tend to use less milk than most recipes call for.
