This is a never fail recipe for chocolate cake. I’ve used it for cupcakes and regular cakes and it’s never failed to deliver a tasty moist product. It’s an easy recipe and you don’t need a mixer to make the batter. I always double the recipe and get either 24 cupcakes or 2 8 inch cakes.
If I want to really have some fun with the cupcakes, I’ll make a Swiss meringue buttercream, however my standard American buttercream works as well.
The cake recipe comes from Food.com.
The Swiss meringue buttercream comes from the Preppy Kitchen site.
Preppy Kitchen also has a recipe for chocolate cupcakes that I have tried. It’s also good, but has a few more ingredients. One change I have made to the wacky cake recipe is to use 1.5 cups of water and 0.5 cup coffee. It helps bring out the chocolate flavour.
Here’s a video from Preppy Kitchen making the Swiss buttercream.