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CHOCOLATE CUPCAKES
INGREDIENTS:
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3/4 cup (187.5 ml) cocoa powder
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1 ½ cups (375 ml) all-purpose flour, sifted
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1 ½ tsp (7.5 ml) baking soda
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½ tsp (2.5 ml) salt
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½ cup (125 ml) unsalted butter, softened
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1 cup (250 ml) sugar
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2 eggs at room temperature
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1 tsp (5 ml) vanilla extract
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1 ½ cups (375 ml) milk
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Vanilla frosting (see recipe on previous page)
DIRECTIONS:
1. In a bowl, sift cocoa, flour, baking soda and salt. Set aside.
2. In another bowl, using an electric mixer, beat butter and sugar for about 5 minutes or
until mixture is pale and light. Add eggs, one at a time, beating well after each addition.
Add vanilla and mix. Stir in reserved dry ingredients in three batches, alternating with milk
(start and end with dry ingredients).
3. Spoon batter into cupcake molds and fill to within 3 mm (0.25") of edge of mold.
Do not overfill.
4. Close the electric cupcake maker and start baking. When the steam has stopped escaping,
it is an indication that the cupcakes are done. You can bake longer to achieve desired color
or until a toothpick inserted into the cupcakes comes out clean.
5. Remove cupcakes from the molds and allow to cool completely before frosting.
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