Chocolate Cupcakes

Yield:  16 cupcakes

Ingredients:

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

2 eggs

3/4 teaspoon vanilla extract

1 cup milk

Directions:

  1. 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.
  2. 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.

    Chocolate Cupcake Batter

    Cupcake Batter in Muffin Tin

  3. 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.
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