We live on a rockin’ cul-de-sac.* A little before lunchtime on Memorial Day, people started talking about bringing the grills out front and having a block party, and by 5 pm, it was a reality. There were hot dogs, burgers (including some of my own black bean burgers with goat cheese), sausage, gumbo, grilled stuffed jalapeños and all kinds of delicious desserts and sides. The hubby made some delicious cole slaw (more on that recipe later) and, for my contribution, I decided to make cupcakes.
*Yes, I am old. I totally just wrote that sentence.
Well, actually I decided to make lemon bars first, but then I decided I wanted something a little simpler. I had pinned a recipe for Busy-Day Chocolate Cake awhile back, and, lacking an appropriately sized pan, I decided to make it into cupcakes instead. And of course I had to tweak the frosting, because I didn’t have enough eggs. Spoiler alert: The new frosting is awesome, uber-simple and contains ingredients you almost certainly have in your pantry (and no eggs).
These are seriously so quick and easy that they’ll be my go-to dessert for potlucks from here on out (unless I have extra time on my hands). There were certainly no complaints about the taste, either — this dozen was gobbled up in no time!
I had best intentions to pipe the frosting on and make my cupcakes pretty — I even found a great tutorial — but, alas, I didn’t have the right tip for the job. An offset spatula did the trick just fine, though. I’ll have to make a trip to Michael’s and try again soon. An artistic baker I am not, but I try!
- 1½ cups all-purpose flour
- 1 cup sugar
- ¼ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp kosher salt
- 6 Tbsp vegetable oil
- 1 tsp vanilla
- 1 Tbsp white vinegar
- 1 cup cold water
- 4 Tbsp butter, softened
- 2¼ cups confectioners’ sugar
- 1 tsp vanilla extract
- 2 to 3 Tbsp milk
- Preheat the oven to 350. Line a 12-cup cupcake pan with paper liners or silicone cups.
- In a stand mixer (or a in a large bowl by hand), mix the flour, sugar, cocoa power, baking soda and salt.
- Make a well in the dry mixture and add the oil, vanilla, vinegar and water. Mix well.
- Fill each cupcake liner about two-thirds with batter. Bake until a toothpick inserted in the center of a cupcake comes out clean, about 20-25 minutes.
- Cool for 5 minutes in the pan, and then remove the cupcakes to a wire rack to cool completely.
- In a stand mixer, cream the butter until light and fluffy.
- Beat in the sugar, vanilla and milk to achieve desired consistency.