Don’t you love blog kismet? I bookmarked this recipe just a couple of days ago. Lo and behold tonight after dinner Ben was whining about needing some moist chocolate cake to chase down his supper. These cupcakes really delivered in spite of being thrown together in about 5 minutes flat from the most rag-tag bunch of ingredients that you can imagine. I didn’t have time to wait for butter to defrost and come up to temp so I used some odds and ends from the fridge. A little stump of plugra supplemented with some whipped butter that we use for buttering a piece of baguette. I subbed buttermilk for regular milk to finish off a carton I had bought for making muffins. For good measure I threw in a lone egg from a carton that was evidently left behind when a new one was started. Then I proceeded to not actually measure anything. That is to say, I measured all of the dry ingredients, even the fractions of cups, with the one cup measure. Last but not least I used a vanilla bean instead of vanilla extract. So, yeah, I might as well not have used the recipe at all but it provided a good jumping off point.
The one thing that you must heed from the original recipe is to only fill the cups 2/3 of the way full. If you don’t they will sink in the center and that’s kind of sad even though they will still taste great. To gild the lily, I dug a container of precious vanilla buttercream out of the freezer. Soooo good… and it made the cupcakes really decadent.