Name: Chocolate Cupcakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 115 g (½ cup) unsalted butter, softened; 170 g (¾ cup + 2 tbsp) granulated sugar; 2 large eggs, room temperature; 1 tsp vanilla extract; 120 g (1 cup) cake flour; 50 g (½ cup) unsweetened cocoa powder; ½ tsp baking powder; ½ tsp baking soda; 1 pinch salt; 140 ml (½ cup + 1 tbsp) buttermilk, room temperature

Description

Soft and moist chocolate cupcakes made with butter for a rich flavor and a tender crumb. A classic bakery-style base that works with many frostings. (Makes 12 - 13 cupcakes)

Ingredients

115 g (½ cup) unsalted butter, softened
170 g (¾ cup + 2 tbsp) granulated sugar
2 large eggs, room temperature
1 tsp vanilla extract
120 g (1 cup) cake flour
50 g (½ cup) unsweetened cocoa powder
½ tsp baking powder
½ tsp baking soda
1 pinch salt
140 ml (½ cup + 1 tbsp) buttermilk, room temperature

Instructions

Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.
In a large bowl, beat the softened butter and granulated sugar using an electric mixer (hand mixer or stand mixer with the paddle attachment) for about 2–3 minutes, until the mixture is light and creamy.
Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract until smooth and fully combined.
In a separate bowl, sift together the cake flour, cocoa powder, baking powder, baking soda, and salt.
Using a spatula, add the dry ingredients alternately with the buttermilk, mixing gently between each addition just until the batter is smooth. Do not overmix.
Divide the batter evenly into the cupcake liners, filling each about three-quarters full.
Bake for 18–22 minutes, until the cupcakes are set and a toothpick inserted in the center comes out with a few moist crumbs.
Remove from the oven and let the cupcakes cool in the pan for a few minutes, then transfer to a wire rack to cool completely before frosting.