I’m working on a cute idea involving cupcakes right now, but it’s in stages as I neglected to purchase a few key ingredient at the grocery store this afternoon. Nevertheless, I thought this would stretch out into a nice three part-er for the blog, so away we go!

I am trying to perfect my chocolate cupcakes, and I thought this project would be the perfect opportunity to test out a few recipes. Instead of following a traditional recipe intended for cupcakes, I have decided to use a brownie/sheet cake recipe (The Best Chocolate Sheet Cake Ever from The Pioneer Woman) because I have made this before with great results…I’m sure it translates perfectly to cupcakes!?!?

Buttermilk, egg, vanilla and baking soda mixture…did you know that you can substitute buttermilk with regular milk mixed with some white vinegar? Just mix 1 tablespoon of vinegar with 1 cup of milk, let it rest for a bit, et voila!

I thought I’d make one half cupcakes and the other half in a bread pan just to see what happens…

Results: so the sheet cake doesn’t rise quite like a regular cake recipe, unfortunately (surprise, it’s called a “sheet” cake), so the cupcakes are not quite as fluffy and cake-y as I anticipated…

But the taste, my friends…ohhhhh, the taste! This really is a delicious chocolatey, gooey cake that is perfect for brownies and flat cakes. Alas, I will have to improvise a little bit with my project now, but I have faith that it will still turn out fabulously…hang tight for Part 2!