Chocolate Cupcakes
Let’s be honest; cupcakes are always a hit. And these delicious chocolate cupcakes are no exception! They’re incredibly tasty and super easy to make.
Servings: 12 cupcakes
Ingredients
- 180 grams unsalted butter softened
- 135 grams granulated sugar
- 1 tsp vanilla extract
- 4 medium eggs
- 160 grams all-purpose flour
- 20 grams unsweetened cocoa powder
- 2 teaspoons baking powder
- Pinch salt
Equipment
- Muffin pan
- Paper cupcake liners
Instructions
- Beat the butter and sugar together until light and creamy.
- Add the vanilla extract, then the eggs one at a time, mixing well after each addition. Only add the next egg once the previous one has been fully incorporated.
- Add the flour, cocoa powder, baking powder, and salt. Mix until the dry ingredients are fully incorporated into the batter.
- Line a muffin pan with cupcake liners and divide the batter evenly among them. I like to use an ice cream scoop for this, it makes it easy and ensures evenly filled cupcakes.
- Bake for 18 minutes at 350°F/ 180°C (conventional oven).
- Let the cupcakes rest briefly in the pan before transferring them to a wire rack to cool completely.
How to store
Store undecorated cupcakes in an airtight container at room temperature. Do not refrigerate, as this can dry them out. They will keep for about 4-5 days.You can also freeze the cupcakes. Wrap them airtight before placing them in the freezer. I prefer freezing them in small portions of 3-4 cupcakes. They will keep well for up to 3 months.