Food: Double Chocolate Cupcakes

 I made these cupcakes for my mother for mothers day, and they are delicious. 

The cupcakes are made without eggs or butter so they are a bit more healthy than traditional cupcakes. But the Frosting does have butter and milk in it. I got the cupcake recipe from site, and tweaked it a bit. This is where the recipe is from; http://www.yummytummyaarthi.com/2012/05/eggless-moist-chocolate-cake-no-butter.html.

   Ingredients for Cupcakes;

2 cups All Purpose Flour

3/4 cup Vegetable Oil

1 1/4 cups Water

1 1/2 cups Sugar

1/2 cup  Unsweetened Cocoa 

2 TSP Baking Soda 

1 TSP Vanilla Extract 

1/4 TSP Salt 

   Cupcake Directions;

Preheat oven to 350 degrees F

Sift Flour, Cocoa, Baking Soda, and Salt. Mix the Water, Oil and Vanilla in a bowl. Stir in Sugar gradually until fully dissolved.

Add in the Flour mixture, stir until well combined, its okay if there are a few lumps they will bake out. Separate into cupcake tins. Bake for 20 minutes.

Let cool, then frost. 

Frosting Ingredients;

1 Pound of Milk Chocolate Chips

2 Sticks of Butter(at room temp.)

6 Cups of Powdered Sugar

6 TBSP Milk

2 TSP Vanilla Extract 

Frosting Directions 

Place chocolate chips in a double bowler, stir continually. Take off heat once the chips are completely melted, make sure not to burn the chocolate. 

Set aside for latter. 

Put the sugar, butter, milk and vanilla in a bowl. Using an electric mixer, beat until smooth. 

Make sure the chocolate is completely cool. Then stir into the frosting a bit at a time. I would refrigerate for an hour before use, Piping the icing, I iced 24 cupcakes, and had leftover.