Granola Bar Cupcakes

1. Preheat the oven to 350°. Line a 12-cup muffin tin with paper or foil liners.

2. In a medium saucepan, soften the butter with the vegetable oil and water over low warmth.

3. In a enormous bowl, sift the flour with the sugar, cocoa powder, baking soda and salt. Add the melted butter combination and beat with a handheld mixer at low flee until calm. Add the egg and beat until integrated, then add the buttermilk and vanilla and beat until calm, scraping the backside and aspect of the bowl. Pour the batter into the lined muffin tins, filling them about three-fourths chunky.

4. Bake the cupcakes in the center of the oven for about 25 minutes, until springy and a toothpick inserted in the center comes out swish. Let the cupcakes chilly a small bit, then switch them to a rack to chilly fully. Frost and top the cupcakes as desired. (Investigate cross-check recipes for Chocolate Frosting, Marshmallow Frosting or White Buttercream Frosting.)

Bear Forward

The unfrosted cupcakes would possibly well presumably additionally even be wrapped in plastic and saved at room temperature for as a lot as 2 days or frozen for as a lot as 1 month.