Cupcake Ingredients:
1 cup sugar
1 cup brown sugar, not packed
1 3/4 cup all purpose 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 extract
1 cup boiling water
Preheat the oven to 350 degrees. Line 2 cupcake pans with 24 liners. Sift together dry ingredients into a large stand mixer bowl. Add the eggs, milk, oil, and vanilla extract. Beat for two minutes, scraping the sides as needed. Add the boiling water and beat just until blended. The batter will be watery.
Pour the batter into a large measuring cup or bowl with a spout. Evenly pour the batter into the cupcake liners. Bake for 18-20 minutes, or until the center of the cupcakes spring back when touched. Let cool in pan for 5 minutes, then remove to a wire rack to cool completely.
Chocolate Frosting:
4 T unsalted butter, softened
4 T Crisco shortening
1 tsp vanilla extract
3 1/2 cups powdered sugar, sifted
7 tsp unsweetened cocoa powder, sifted
1/4 cup milk - approximately
In a large stand mixer bowl, beat together the butter and Crisco until creamy, about 2 minutes. Add the vanilla and beat to combine. Sift the powdered sugar and cocoa powder into the creamed butter mixture. Slowly add in the milk, a little at a time, until the right consistency. If you are piping the frosting, it needs to be thick. Beat for 3 minutes until light and fluffy. Pipe onto cooled cupcakes and decorate. Enjoy!