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Chocolate Cupcakes (Makes 24-30 cupcakes)

Ingredients

  • 2¼ cups 270g all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon salt
  • ¾ cup 64g unsweetened cocoa powder
  • 1¾ cups 354g granulated sugar
  • 13 tablespoons 184g unsalted butter, softened
  • 2 teaspoons vanilla extract
  • 1 cup 227g milk
  • ½ cup 113g brewed coffee or water
  • 4 large eggs

Instructions

  • Preheat oven to 350°F (175°C).
  • In a large bowl, whisk together flour, baking powder, baking soda, salt, cocoa powder, and sugar.
  • Add the 13 tablespoons softened butter and mix until crumbly.
  • Add milk, water (or coffee), and vanilla to dry ingredients and mix until smooth.
  • Add eggs one at a time, beating well after each addition.
  • Scrape bowl and mix another 30 seconds. Batter will be thin.
  • Line muffin pans with cupcake liners.
  • Fill cupcake liners about ⅔ full (about ¼ cup batter per cupcake).
  • Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
  • Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.

Notes

24 standard cupcakes with generous frosting
Up to 30 cupcakes if filled slightly less
Tip: For bakery-style domed cupcakes, fill liners about ⅔ full and bake at 350°F. For flatter cupcakes that are easier to decorate, fill just over half full.