My Favorite Chocolate Cupcake Recipe

November is pumpkin month, December is cookies and candies, so that can only mean one thing--

January is cupcake month!

Okay, show of hands.

How many of you are scratching your heads at that comment?

Here at the Obi house, we're barely into the new year when the birthdays start hitting. First it was my son-in-law, Dayton's, birthday, then it was our baby's birthday.

Sniff, sniff.

The little stinker actually had the nerve to turn 18.

You know what that means, right? All of my children are now officially adults.

Of course, that doesn't necessarily mean they're going to act like it.

Yeah, why spread the candles out among all of the cupcakes when you can put them all in one and make a bonfire?

(Mom shaking head)

So let's talk about those cupcakes.

These chocolate cupcakes are my absolute favorite. They are made from scratch, so you know they must be healthy, they're easy to make, they're uber moist AND oh, so delicious.

But you don't have to take my word for it. Take the word of the birthday boy who, when asked what kind of cake said he wanted "those chocolate cupcakes that don't need frosting."

That's right. These cupcakes are so moist that frosting is optional. Even for a teenager.

Here's what you'll need:

• 2 cups sugar
• 1 3/4 cups all purpose
• 3/4 cup cocoa powder
• 1 1/2 tsp baking powder
• 1 1/2 tsp baking soda
• 1 tsp salt
• 2 eggs
• 1 cup half-and-half
• 1/2 cup coconut oil (this is what I used, but you can also use vegetable or canola oil)
• 1 tablespoon vanilla extract
• 1 cup BOILING water

Preheat your oven to 350 degrees.

Start by mixing your dry ingredients together.

I simply put them all into the mixing bowl, then blend them with a wire whisk or the mixer set on low speed.

Now add the eggs, half-and-half, oil and vanilla.

Using an electric mix, blend until combined, then turn mixer to medium and beat for 2 minutes.

Your mixture will be thick like this.

Then, with your mixer running on low speed, add the boiling water in a nice steady stream.

Mix slowly until fully combined. Yes, it will be thin.

Fill cupcake liners approximately 3/4 of the way.

I use my large cookie scoop so they're all even.

Bake for approximately 15 minutes, but start checking them at 12 just to be sure they don't overcook.

Remove cupcakes from pan and cool completely on wire rack.

Which I did right after I took the above picture.

Tah-dah!

So let's suppose you didn't want unfrosted cupcakes, but you didn't want a heavy layer of frosting either. You could dip the tops in a little chocolate ganache, let it set and you're good to go. If I were doing that, I would have added a tad more batter to each of the cupcake liners. The way I did it, I ended up with 30 cupcakes instead of 24, but that way would be great for a regular frosting, too.

And now we're back to this. But he's so stinkin' cute, I just couldn't resist.

Now it's your turn.

Anybody still got their Christmas decorations up? Or at least some of them?

This is me raising my hand. but between deadlines and birthdays, who has time. The good news is that the world has not ended because some of my decorations are still up.

So life really does go on.

Mindy Obenhaus lives in Texas with her husband and kids. She's passionate about touching readers with Biblical truths in an entertaining, and sometimes adventurous, manner. When she’s not writing, she enjoys cooking and spending time with her grandchildren. Learn more at www.MindyObenhaus.com.