Mix together 2 1/2 cup flour, 1 tsp. salt, 2 tsp. baking soda,
and 1/2 cup cocoa.
Sift together and sit aside.
In a large bowl add 2 cup sugar.
Add 2 eggs.
Beat until light yellow.
While beating slowly add 1 cup oil.
Add 1 cup buttermilk alternately with flour mixture.
Mix until smooth, but don’t overmix.
Slowly mix in 1 cup boiling water.
Add 1 tsp. vanilla
Pour batter into paper lined muffin pans.
Just for kicks and giggles and because I’m now addicted to Kallari chocolate, I thought I would sprinkle a few on top. Because I know the chipped chocolate will melt beautifully inside the cupcake and that extra chocolate bit will make me so happy.
The chocolate chips are completely optional. You are probably wondering why I didn’t just add them to the mix? Well the batter is quite thin. I was afraid the chocolate chips would sink to the bottom.
Bake the cupcakes in a 350 degree F oven for 18-20 minutes or until the cake springs back with gently touched.
I know what you’re thinking cutest muffin pans EVER!
Remove from the oven and allow to cool completely before icing.
I always eat one of the cupcakes hot right out of the oven. You should probably do the same.
The strawberry Swiss buttercream is like satin in your mouth. What I love about using a meringue butter cream is that I can flavor it naturally. The only color and flavor for this buttercream comes from fresh pureed strawberries.
Top with a fresh strawberry or shaved semi-sweet chocolate.
Strawberries and chocolate are the perfect combination for Valentine’s Day.
Mumma’s Chocolate Cake