Quick Chocolate Cupcakes

My younger one who turned 4 this weekend wanted a princess cake. I had neither the time nor the energy to make it. I had to convince her on these cupcakes.
She ate the cupcake and after couple of hours, started crying that I didn't make her a big princess cake. So, I have to make one more cake when I feel up to it.

One Year back - Eggless Chocolate Sourcream Pound Cake.
Adapted from here.
Ingredients:
All purpose flour - 1 1/4 cups
Unsweetened cocoa - 1/4 cup
Baking Soda - 1/2 tsp
Salt - 1/4 tsp
Sugar - 1 cup
Egg - 1 Large
Vanilla extract - 2 tsp
Vegetable Oil - 1/2 cup
Hot water - 3/4 cup

Frosting:
Refer to this post.

Method:
Preheat the oven to 350 F. Line a 12 cup muffin pan with liners. I usually spray the paper cups with vegetable oil spray, but is optional. In a bowl, combine all the dry ingredients (flour, baking soda, salt, sugar, cocoa). Whisk together well. If there are lumps in the cocoa, sift it to remove them.

In another bowl, combine vegetable oil and egg. Whisk to combine. Add vanilla extract and stir. Dump the dry ingredients to the wet part by part followed by adding the hot water and mix well. This batter is very thin and is of pourable consistency. Take the batter in a measuring cup and pour into the paper lines cups. It almost fills till the top. Don't worry. It will bake up just fine. Bake for 22 - 25 minutes (Source said it would be done in 18 - 20 minutes, but they were not done at 20 minutes) or until a tooth pick inserted in the center comes out clean.

Cool in the pan for 10 minutes and then remove carefully and let it cool on wire rack. Frost as desired. I frosted mine with my usual buttercream and decorated with some sprinkles.

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