Oh, the frosting. Normally I'm not much of a frosting girl, but I could have eaten the bowl (almost did) and would gladly refridgerate the cupcakes, remove the cake from the frosting, and eat the frosting by itself like fudge (might have done this).
Now, if you are used to making frosting, this recipe is nothing new. But I'm a novice in this area, as I've always just bought the jar of pre-made stuff. Plus, I'm trying to teach myself how to decorate cakes and cupcakes with help from Wilton booklets and YouTube demonstrations. So, it's possible that the pretty swirls make the frosting taste that much more delicious. Anyway, this'll be my go-to chocolate buttercream from now on. Just need to find the "Perfectly Chocolate" cake on which it can rest.
Yields: 24 cupcakes
Heat oven to 350. Put cupcake liners in two muffin pans. Stir together sugar through salt in large bowl. Add eggs, milk, oil (apple sauce) and vanilla. Beat on medium speed two minutes. Stir in boiling water (coffee) - batter will be thin. Pour batter into liners. Bake 22-24 minutes until toothpick inserted in middle comes out clean. Remove from pans to wire racks. Cool completely.
Rich Chocolate Frosting
In a large mixing bowl, cream butter. Gradually beat in confectioners' sugar, cocoa and vanilla. Add enough milk until frosting reaches spreading consistency.