Chocolate Cupcakes
 
 
Author:
Ingredients
  • 2 sticks of butter (room temp)
  • 2½ cups sugar
  • 4 large eggs
  • 1¾ C flour
  • 1 tsp baking powder
  • ½ tsp. baking soda
  • ¼ tsp. salt
  • 1 C cocoa powder
  • 1 C milk
  • 2 tsp. vanilla
Instructions
  1. Beat the butter until it's all nice and whipped. Add the sugar and beat until light and fluffy...as in for a long time, so the butter is completely incorporated into the sugar. Add eggs one at a time, beating well after each addition.
  2. Whisk together flour, baking powder, baking soda, salt and cocoa powder. (Cheryl mentions that whisking will suffice over sifting...but my cocoa was all lumpy, so I wish I had thrown at least the cocoa through the sifter quickly...just keep an eye out for that problem in your cocoa.)
  3. Mix the milk and vanilla.
  4. Add the flour mixture and the milk mixture to the butter mixture - alternating and beating between each addition, about 3 cycles.
  5. Scoop batter into cupcake tins (with liners!!) or those uber-cute cupcake papers that Cheryl uses that I can't wait to get my hands on. ONLY FILL THEM HALF WAY. Bake for 22-25 minutes at 350, or until tester comes out clean. (Obviously my mini cupcakes baked a little shorter than that.)
Recipe by This Week for Dinner at https://thisweekfordinner.com/chocolate-cupcakes-and-amazing-strawberry-icing/