How to make Delicious Chocolate Cupcakes! (Moist and Chocolatey)

Yield: 12 medium sized cupcakes \r
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CAKE FLOUR SUBSTITUTE\r
Use one cup of all purpose flour, and remove 2 tablespoons. Replace with 2 tablespoons of corn starch. Whisk and sift. Measure out your desired amount and use in the recipe. Make more if need be.\r
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Yummy, moist and chocolate cupcakes, topped off with a creamy smooth frosting, drizzled with a rich chocolate sauce! \r
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Full written recipe: \r
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Music used with courtesy from;\r
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Licensed under Creative Commons: By Attribution 3.0\r
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