Moist Chocolate Cupcakes with Vanilla Buttercream

Out of the blue last week, I had a craving to find a great chocolate cupcake recipe... dense, moist, easy and delicious... and I think I found it.  (And The Farm Chick's blog that I found it on will definitely make it on my RSS feed - it's cute!)

The only thing I may change is the frosting.  The buttercream frosting was a little too sweet for me and Michael and I will probably make our favorite whipped cream cheese frosting instead next time.  The actual cupcake recipe though... mmmm... perfect.

Moist Chocolate Cupcakes with Vanilla Buttercream

CUPCAKE INGREDIENTS
1 cup sugar
1 cup brown sugar (not packed)
1 3/4 cup flour
3/4 cup cocoa powder
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 tsp vanilla
1 cup boiling water

Preheat oven to 350 degrees. Fill muffin pans with 24 cupcake liners.

Sift dry ingredients into a mixing bowl. (If you're using a hand mixer, I recommend a batter bowl to easily pour the batter into the cupcake liners). Add eggs, milk, oil and vanilla. Beat with a mixer for about two minutes, occasionally scraping the sides of the bowl with a rubber spatula. Add the boiling water, and beat, just until blended. (Don't be alarmed - the batter appears watery). Evenly ladle (or pour) the batter into the liners.

Bake for 20-25 minutes, until the center of the cupcakes springs back when lightly touched. Cool and frost.

VANILLA BUTTERCREAM INGREDIENTS
1/3 cup butter, just slightly cooler than room temperature
3 1/2 cups powdered sugar
1/4 cup milk
1 1/2 tsp vanilla

Beat butter in a medium-sized mixing bowl until creamy. Gradually beat in 3 cups of the powdered sugar. Beat in milk and vanilla. Blend in remaining 1/2 cup powdered sugar.