Ingredients
2½cupsall purpose flour
2cupswhite sugar
⅓cupunsweetened cocoa powder
1tspbaking powder
¼tspsalt
1cupvegetable oil
1cupbuttermilk
2eggs
1tspvanilla extract
2tspbaking soda
1cuphot water
⅔cupshortening
½cupwhite sugar
⅓cupmilk
1tbspwater
1tspvanilla extract
¼tspsalt
½cupconfectioner’s sugar
Preparation
Preheat oven to 350 degrees F. Grease two 12-cup muffin tins.
Sift the flour, 2 cups of white sugar, cocoa powder, baking powder, and salt together in a large bowl.
Beat the vegetable oil, buttermilk, eggs, and 1 teaspoon vanilla extract into the flour mixture using an electric hand mixer on medium for about 3 minutes, until smooth.
Stir the baking soda and hot water together in a small bowl, then mix into the batter. Pour batter into muffin cups to ⅔ full.
Bake in the oven for about 20 minutes until a toothpick inserted in the center of a cupcake comes out clean.
Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Beat the shortening, ½ cup of white sugar, milk, 1 tablespoon of water, 1 teaspoon of vanilla extract, and salt together in a bowl using an electric hand mixer for 5 to 7 minutes until smooth.
Add the confectioners’ sugar, then beat for 3 to 5 minutes until fully incorporated.
Insert the frosting into the cupcakes using a pastry tube fitted with a rosette tip. Frost the tops of cupcakes with remaining frosting.
Serve and enjoy!
