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.
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.