Chocolate Cupcakes

Chocolate Cupcakes
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Calling all chocoholics! These cupcakes are made for you.

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Yields: 24 servings
Total Time: 0 hours 45 mins
Ingredients
1 c.

butter (or 2 sticks)

1 1/2 c.

granulated sugar

2/3 c.

unsweetened cocoa powder

1 tsp.

baking powder

1/2 tsp.

baking soda

1/4 tsp.

salt

2

large eggs

1 c.

milk

2 tsp.

vanilla extract

2 1/2 c.

all-purpose flour

Directions
  1. Heat oven to 350°F. Line 12-cup muffin pan with paper liners.
  2. Beat butter, sugar, cocoa, baking powder, baking soda, and salt in a large bowl with mixer on low speed 1 minute or until well blended. Add eggs; beat 2 minutes or until fluffy. Beat in milk and vanilla (batter may look curdled), then flour just until blended.
  3. Divide batter among muffin-pan cups (about scant 1⁄4 cup each), filling each about 2⁄3 full. Bake until wooden pick inserted in center of each cupcake comes out clean, 20 to 25 minutes. Cool in pan on a wire rack 5 minutes before removing from pan to rack to let cool completely.
  4. Repeat step 2 with remaining batter. Let cupcakes cool completely before frosting and decorating.

NOTES:

Each recipe makes 24 cupcakes. If you have two 12-cup muffin pans and space permits, you can bake them side by side on the middle rack of your oven.

Unfrosted cupcakes can be stored at room temperature, covered, up to a day or frozen in an airtight container up to a month. Thaw before frosting. Once frosted and chilled, they can be refrigerated, very loosely covered, up to 2 days.

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