Chocolate Cupcakes

Recipe View 5 mins Preheat your oven to 350°F (175°C). (5 minutes) Prepare a muffin tin with paper liners to prevent sticking.

Recipe View 5 mins In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Sifting ensures a light and airy cupcake. (5 minutes)

Recipe View 7 mins In a large mixing bowl, cream together the softened butter and sugar until the mixture is light, pale, and fluffy. This step is crucial for incorporating air, which contributes to a tender crumb. (7 minutes)

Recipe View 3 mins Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract. (3 minutes)

Recipe View 5 mins Gradually add the dry ingredients to the wet ingredients in two additions, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined. Be careful not to overmix, as this can lead to a tough cupcake. (5 minutes)

Recipe View 5 mins Spoon the batter into the prepared muffin cups, filling each about 3/4 full. This allows room for the cupcakes to rise without overflowing. (5 minutes)

Recipe View 17 mins Bake in the preheated oven for 15-17 minutes, or until a wooden skewer inserted into the center comes out clean. (17 minutes)

Recipe View 10 mins Remove the cupcakes from the oven and let them cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. (10 minutes)