Dec 12, 2011
Just a warning: this batter is VERY runny. If it turns out like soup, don't be alarmed. I used cake flour (if you do this, be sure to add an extra 2 T. for every cup of flour), I also warmed the butter and water in the microwave and then added the cocoa powder (used and extra T of cocoa too). Lastly, I turned them into cupcakes instead of using a jellyroll pan. If you do this, be sure not to overfill the cupcake molds because I overfilled a couple and, although it wasn't disastrous, batter was overflowing out the middle of a couple of them. All in all, the cupcakes turned out fine, but I didn't find the cake itself to be all that chocolaty. I think next time I'd add even more cocoa powder or even some chocolate chips might add a lot to this recipe. Granted, I did not use the frosting recipe on here, instead I used a vanilla frosting, so I'm sure using a chocolate frosting would help too. I used vanilla because I decorated them with Christmas sprinkles and I thought the sprinkles would pop more on the vanilla instead of the chocolate. Also, this recipe yielded about 20 cupcakes and they cooked for about 20-25 minutes.
—MrsChmerkovskiy
