Adapted from a recipe from former Denver Post food editor Helen Dollaghan. It first appeared in The Post in 1967. Makes about 24 cupcakes.
Ingredients
3/4 cup (1 1/2sticks) butter
1 1/2 cups sugar
1 1/2 teaspoons vanilla
3 eggs
1/2 cup natural cocoa powder (not Dutch-processed)
3 cups sifted flour (sift, then measure)
1 1/2 teaspoons baking soda
1 teaspoon salt
1 1/4 cups ice water
Directions
Preheat oven to 350 degrees. Lightly grease cupcake pans.
In large bowl, cream butter and sugar together thoroughly. Add vanilla and eggs, beating until smooth.
In another bowl, sift dry ingredients together. Add dry ingredients alternately with ice water to creamed mixture, mixing well after each addition. End with dry ingredients, and beat well.
Turn batter into greased cupcake pans. Bake 18-20 minutes, or until a wooden skewer inserted into the middle of the cupcake comes out clean.
Cool and frost with chocolate frosting or your preferred icing.
