A very simple and tasty chocolate cupcake. Makes about 18 cupcakes. In the following recipes, as with all of the recipes on this site, ‘t’ means ‘teaspoon’ and ‘T’ means ‘tablespoon.’
Ingredients
2 cups all-purpose flour sifted (this means you’ll probably start with about 1 1/2 cups flour. Sifting adds air and expands the flour a bit).
1 t baking soda
1/4 t salt
1/2 cup unsweetened cocoa powder (my faves are Ghiradelli’s, Green & Blacks, and Scharffen Berger, but there are cheaper alternatives).
3/4 cup butter
1 t vanilla extract
1 1/2 cups sugar
3 large eggs
1 cup milk
Instructions
- Preheat oven to 350 degrees F (180 C)
- Load muffin pans with cupcake liners.
- Sift together flour, baking soda, cocoa, and salt.
- Cream butter in a large bowl using an electric mixer or tabletop mixer set to medium.
- Add vanilla and sugar.
- Add eggs to mixture.
- Turn mixer to low and slowly add dry ingredients to wet.
- As soon as the ingredients are mixed, turn off mixer.
- Pour (use a spoon or small measuring cup) the batter into the cupcake liners, filling to about 2/3 full.
- Bake for 18-20 minutes, or until the tops spring back when you press on them with your fingertips.
- Remove from the oven, let cool in the pan for about 3 minutes, then move cupcakes to a rack to cool fully.
- Frost with your favorite icing.
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