INGREDIENTS:
For the cupcake:
• 2 cups sugar
• 1 3/4 cups all-purpose flour
• 3/4 cup Cocoa powder
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water
For the Icing:
• 1/2 cup butter
• 2/3 cup Cocoa Powder
• 3 cups icing sugar
• 1/3 cup milk
• 1 teaspoon vanilla extract
DIRECTIONS:
For the Cupcake:
Preheat oven to 180°C. Grease and flour two 9-inch round baking pans.
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil, and vanilla; beat on medium speed of an electric mixer for 2 minutes. Stir in boiling water. Pour batter into prepared pans.
Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
For the icing:
Melt butter. Stir in cocoa. Alternately add icing sugar and milk, beating to spreading consistency.
Add small amount additional milk, if needed. Stir in vanilla.
SeasonedSoul 