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Best Ever Chocolate Cupcakes

I was given this recipe about 35 years ago.  It makes the most wonderful, moist, rich chocolate cake.  You can use this as a sheet cake or cupcakes.  Whichever you decide, the raves will just keep coming!

2 cups all-purpose flour

1/3 cup unsweetened cocoa powder

1½ teaspoons baking soda

¼ teaspoon salt

1 cup sugar

1 cup mayonnaise

1¼ teaspoons vanilla extract

1 cup cold water

Preheat Oven to 350º F

Line 12-cup muffin pan with paper liners (I prefer to spray the muffin cups with vegetable spray and skip the papers).

In a small bowl, stir flour, cocoa powder, baking soda, and salt.

In a larger bowl, beat sugar, mayonnaise, and vanilla extract, until combined (electric mixer set on medium speed). Beat in flour mixture in thirds, alternating with water, until blended. Beat 1 minute, scraping bowl occasionally. Divide batter evenly among 12 muffin cups.

Bake 22 to 24 minutes, or until a toothpick inserted in cupcakes comes out clean. Let cool in pan 5 minutes before removing to wire rack to cool completely. Top with frosting.

Buttercream Frosting – Vanilla

3 cups powdered (confectioners’) sugar

1 cup butter – room temperature

1½ teaspoon vanilla extract (clear extract preferred)

1 to 2 tablespoons whipping cream, or ½ and ½

Mix the sugar and butter on low speed with an electric mixer until well blended. Increase the speed to medium and beat for another 3 minutes.

Add vanilla and cream and continue to beat on medium speed for 1 more minute, adding more cream if needed for spreading consistency.

For Chocolate frosting, add 3/4C of unsweetened cocoa and ½C powdered sugar, and enough liquid to make the frosting smooth and creamy.

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