The reason for these cupcakes was simple: I wanted to bake. Specifically, I wanted to bake cupcakes.
Like macarons, part of the reason why cupcakes are so much fun to eat is their size. They’re generally small (although these were on the bigger side) and combined with the fact that there’s an impressive array of flavors, and that they leave so much room for creativity, they’re one of my favorite desserts.
This recipe is simple to make, with a few steps that result in the most decadent, chocolatey cupcakes. I frosted them with my favorite cream cheese frosting (last used here) for a smooth, slightly tangy finish.
- 1 1/3 cups all-purpose flour
- 1/4 teaspoon baking soda
- 2 teaspoons baking powder
- 3/4 cup unsweetened cocoa powder
- 1/8 teaspoon salt
- 3 tablespoons butter, softened
- 1 1/2 cups white sugar
- 2 eggs
- 3/4 teaspoon vanilla extract
- 1 cup milk
- chocolate pieces
For the frosting:
- 4 ounces cream cheese, room temperature
- 1/2 cup powdered sugar
- 1/2 stick unsalted butter, room temperature
- 1/2 teaspoon vanilla extract
- Preheat oven to 350 degrees F. Line a muffin pan with paper or foil liners.
- Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside.
- 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.
- Bake for 15 to 17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean.
- Frost with frosting when cool.