I was looking for a quick chocolate cupcake recipe, basically as an excuse to try and make some fondant roses. I picked this one from allrecipes.com:

Ingredients

• 1 1/3 cups all-purpose flour
• 1/4 teaspoon baking soda
• 2 teaspoons baking powder
• 3/4 cup unsweetened cocoa powder
• 1/8 teaspoon salt
• 3 tablespoons butter, softened
• 1 1/2 cups white sugar
• 2 eggs
• 3/4 teaspoon vanilla extract
• 1 cup milk

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Line a muffin pan with paper or foil liners. Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the milk; beat well. Fill the muffin cups 3/4 full.
3. Bake for 15 to 17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Frost with your favorite frosting when cool.

The recipe was actually really moist and chocolaty. But it made more than the 16 cupcakes the recipe estimated. Even when I over filled them slightly.

I had envisioned pink flowers on dark chocolate icing however in my haste I failed to remember that I did not have any cocoa powder left for the icing. So I had to Macgyver it and use a packet of hot cocoa. Tasted good but gave me a paler color.