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Moist Chocolate Cake with Buttercream Frosting

Today I'm making cupcakes for a birthday party tomorrow! Our twin granddaughters are turning 1 today and my daughter's birthday is tomorrow on St Patrick's Day! I am baking the twins their own 6 inch cakes (relatively healthy vanilla cakes that I will post later) and chocolate cupcakes for the rest of the family! I'm trying some different recipes because in 2 short months our oldest granddaughter is graduating from high school. She has requested cupcakes for her open house so being the overachiever I am, they must be perfect! This recipe is my favorite that I've used for years, it is a moist chocolate cake and of course it is yummy-licious! You can bake it in a greased, floured 9x13 pan, 2 round pans for a layer cake or cupcakes in liners. (When I bake cupcakes I always use an aluminum pan rather than the non stick pans. For me they seem to bake more evenly and no dark or burned bottoms)!
Ingredients:
1/4 c butter (room temperature)
1/4 c coconut oil (room temperature)
2 cups white sugar
6 T cocoa
2/3 c sour milk (just add 1 T white vinegar or lemon juice to your milk)
2 tsp baking soda (mix it in the milk)
4 eggs
2 cups all purpose flour
1 tsp baking powder
1 tsp vanilla
1 cup boiling water
Mix butter and coconut oil with sugar. Then add ingredients as listed. Add boiling water last and turn down the speed of your mixer or hot water will be splashing everywhere. The batter will be runny but don't panic! If you make a 9x13 pan, bake at 350F for 35-40 minutes. Cupcakes will take about 20-25 minutes. Just push down on the tops slightly, if they bounce back they're done. Cool in pan for about 5-10 minutes. Then place cupcakes on a cooling rack. You don't even need to frost these. You could sprinkle powdered sugar over the tops or use your favorite frosting. I am going to frost these in the morning when it's a little cooler. I'm using peanut butter frosting for half of my cupcakes and butter cream frosting for the other half (cream cheese frosting is also great with these). Happy cake making - enjoy!
Chocolate cupcakes ready for the princess party!

Buttercream Frosting:
I updated this post because my sister reminded me that I forgot the frosting recipe, so here it is!
3 1/2 - 4 cups powdered sugar
1/2 cup butter (not melted just softened)
1/4 - 1/3 c heavy cream, room temperature (I use heavy whipping cream or evaporated milk)
1 tsp vanilla
I tried to put in approximate measurements because you may want a different consistency for your frosting. For me, it depends on what I am using it for. You want a smooth, not runny, but not too thick frosting that is easy to spread or to fill your pastry bag with. If it is too thick, I just add a little more cream. This was how my grandma made this frosting and it never fails. Don't use cold ingredients or you will have some lumps! Mmmmm...so good!
Love and peace,
~ Simply Tammi

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