Yield: 16 cupcakes
1 1/3 cups flour
1/4 teaspoon baking soda
2 teaspoons baking powder
3/4 cup unsweetened cocoa powder
1/8 teaspoon salt
3 tablespoons unsalted butter, softened
1 1/2 cups sugar
3/4 teaspoon vanilla extract
1 cup milk
- Preheat oven to 350 degrees F (175 degrees C). Line a muffin pan with paper or foil liners. Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the milk; beat well. Fill the muffin cups 3/4 full.
- Bake for 15 to 20 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes and then remove from muffin trays and place on cooling rack. Frost with your favorite frosting when cool.