This is a small batch recipe. It makes exactly 12 standard cupcakes if you measure the batter with a measuring spoon AND scrape the bowl with a flexible spatula.
Cupcake Ingredients - Prep Time about 20 minutes
- 1 cup all purpose flour
- 3/4 cup white, granulated sugar
- 1/3 cup cocoa
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup shortening
- 1 egg
- 1/2 teaspoon vanilla
- yogurt buttermilk - 2 rounded, tablespoons of plain yogurt and about 3/4 cup of water
- Preheat oven to 350 degrees Fahrenheit
- Line cupcake pan cups with liners
- Place two, rounded tablespoons of plain yogurt in a one cup liquid measuring cup. Add water to measure 3/4 cup. Stir yogurt and water until the mixture is nearly smooth. Set aside.
- Place your dry ingredients into a large mixing bowl.
- Add shortening, yogurt buttermilk, egg, and vanilla.
- Mix with an electric mixer on low speed for 30 seconds. Scrape the sides of the bowl before beating on high.
- Beat on high speed for three minutes. I stop after one minute and scrape the bowl sides again. Continue to beat on high for the remaining two minutes. The batter will get fluffy and thick. Do not cut the beating time short, or your cupcakes will not have rounded tops. Want to guess how I know this?
- Place about 2 Tbsp. of batter into each liner. I use a measuring spoon, but my tablespoons are slightly rounded.
- Bake for about 20 minutes
- Remove cupcake pan from the oven and let cupcakes cool in pan about 5 minutes.
- Remove cupcakes to a cooling rack and cool completely. I cool mine for about 20 minutes and then refrigerate them until they are completely cool.
Fudgy Cocoa Chocolate Glaze
Powdered sugar plus cocoa makes a smooth glaze for cupcakes, donuts (doughnuts), and tops a cooled cake quickly. I love this glaze! It tastes like chocolate fudge. Who doesn't like chocolate fudge?
Glaze Ingredients - Prep Time about 10 minutes
- 1/3 cup butter
- 2 cups powdered sugar
- 3 Tbsp. baking cocoa
- 2-3 Tbsp. hot water
- Heat butter in a saucepan until melted.
- Stir in powdered sugar and cocoa with a whisk. It will clump up, but that is okay.
- Whisk in the hot water, one tablespoon at a time, until the glaze has a smooth consistency like honey or thick syrup.
- Using your hand, lightly dip top of each cupcake into the glaze, then tilt cupcake slightly and roll outside edge of cup cake in the glaze. Lift from glaze and continue to turn cupcake once or twice.
- Place the cupcake, glazed side up, onto a cooling rack that is over a sheet of waxed paper.
- Decorate with sprinkles now. The glaze sets up quickly and if you wait to decorate with sprinkles, the glaze will be too hard. Experience is speaking here.
- Repeat until all of the cupcakes are glazed and decorated. You may have to stir the glaze a time or two.