Easy Chocolate Cupcakes
Description
A reliable go-to recipe using basic pantry ingredients. These soft, moist chocolate cupcakes are quick to whip up and great for beginners, school bakes, or last-minute dessert needs.
Ingredients
- 10 tablespoons butter 1 1/4 cups white sugar 4 eggs
- 1/4 teaspoon almond extract 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder 1/4 teaspoon salt
- 3/4 cup milk
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease two muffin pans or line with 20 paper baking cups.
- In a medium bowl, beat the butter and sugar with an electric mixer until light and fluffy. Mix in the eggs, almond extract and vanilla.
- Combine the flour, cocoa, baking powder and salt; stir into the batter, alternating with the milk, just until blended. Spoon the batter into the prepared cups, dividing evenly.
- Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack.
- When cool, arrange the cupcakes on a serving platter. Frost with your favorite frosting.
