I made some chocolate cupcakes and for some reason totally forgot to add the butter. The mixture was like muffin batter so I didn't twig until they'd cooked and looked smaller then usual and more glossy on top.
On tasting them they were a little bitter, probably due to the amount of cocoa powder and more dense than usual but definitely not horrible, in fact quite nice.
Have I invented something or is this just something that I've actually made? I thought you had to have oil of some sort in cakes to make it stay together?