How to make it

  • Preheat oven to 350ºF.
  • Prep a bunch of cupcake tins by greasing or with paper liners.
  • In a large mixing bowl, cream the sugar and butter.
  • Add the eggs one at a time and mix well after each addition.
  • Add the cocoa and food coloring to the bowl.
  • Sift together flour and salt.
  • Add flour mixture to the creamed mixture alternately with buttermilk.
  • Blend in vanilla.
  • In a small bowl, combine baking soda and vinegar and add to mixture. (This is fun! A la second grade science experiments.)
  • Pour batter into cupcake liners.
  • Bake for 20 to 25 minutes.
  • If so inclined, put in freezer for half an hour to cool. This gives them the slightly denser, fudgy texture that I happen to like.
  • Frost with icing of your choice. I used the not-too-sweet Creamy Vanilla Cream Cheese Icing">Creamy Vanilla Cream Cheese Icing. I topped with nonpareils and slightly icky but pretty Boston Baked Bean candied peanuts.

Reviews & Comments 3

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    " It was excellent "
    hunnee ate it and said...
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  • sheshe 13 years ago
    Ooh! it looks good<3 question. is it ok to use regular milk? and is the serving 4 trays as in 4 dozens or 4 cupcakes?
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  • winkaway 14 years ago
    Those look really delicious.
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