So I have started to make cupcake floral bouquets.  These are the prettiest thing ever and such a nice change of pace to the standard box of cupcakes.

I have been making the floral cupcakes for some time now so that part was a “piece of cake”...sorry...had to say that...but the packaging has proved to be quite challenging.

It was easy to pack them all up in their individual “secret” containers but when I had to wrap the tissue around the bouquet and the cello it was next to impossible.

I tried cutting it to different sizes and even making the cello round instead of the suggested square but still it all fell in on the pretty buttercream beauties.

I also needed an extra pair of hands so this whole concept was starting to fall by the wayside. 

But finally, it occurred to me that the weight of the cello was the issue.  You need to have a good thick gauge cello wrap in order for it to hold its shape. 

So how come nobody mentioned that ANYWHERE! 

All that said, here is my recipe for the most delicious chocolate cupcake (or cake) ever.

This is my go to...

Chocolate Cupcake/Cake Recipe

Ingredients

• 2 cups all-purpose flour
• 2 cups sugar
• 3/4 cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon espresso powder
• 1 cup milk buttermilk
• 1/2 cup vegetable  oil, or melted coconut oil
• 2 large eggs
• 2 teaspoons  vanilla extract
• 1 cup boiling water

Directions

1. Preheat oven to 350º F. Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring. Or 2 place 2 dozen cupcake liners in a cupcake pan.

For the chocolate cake:

1. Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Mix thoroughly to combine.
2. Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter until well combined.
3. Distribute the cake batter evenly between the two cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center of the chocolate cake comes out clean.
4. Remove from oven and cool for about 10 minutes, remove from the pan and cool completely.

 

Note:

This cake batter will be very thin after adding the boiling water. This is correct and results in the most delicious and moist chocolate cake. You will love it!