Description
Mouthwatering chocolate cupcakes with silky smooth buttercream elevate classic dessert expectations to delightful new heights. Sweet chocolate dreams meet simple baking magic, inviting you to savor each irresistible bite of pure indulgence.
Ingredients
Scale
Main Ingredients:
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
Leavening Agents:
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
Flavor and Seasoning:
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Position the oven rack in the center and heat to 350°F (175°C), preparing a cupcake pan with decorative paper liners.
- Sift together the dry ingredients – flour, baking powder, baking soda, and salt – ensuring a uniform blend with no lumps.
- Using an electric mixer, whip butter and sugar until light and airy, creating a smooth, pale mixture.
- Incorporate eggs individually into the butter mixture, mixing thoroughly after each addition to maintain a consistent texture.
- Gently fold in vanilla extract, distributing the aromatic flavor evenly throughout the batter.
- Alternate adding the dry ingredient mixture and milk to the wet ingredients, mixing on low speed until just combined and maintaining a silky smooth consistency.
- Carefully distribute the batter into cupcake liners, filling each approximately two-thirds full to allow room for rising.
- Place the pan in the preheated oven and bake for 18-20 minutes, checking doneness by inserting a toothpick into the center – it should emerge clean with no wet batter.
- Allow cupcakes to rest in the pan for 5 minutes to stabilize their structure, then transfer to a wire cooling rack to reach room temperature before decorating.
Notes
- Swap out all-purpose flour with gluten-free flour blend for celiac or gluten-sensitive bakers, ensuring the same tender texture.
- Choose unsalted butter at room temperature to guarantee smooth, even mixing without over-beating the batter.
- Prevent dry cupcakes by measuring flour correctly using the spoon-and-level method instead of scooping directly from the container.
- Don’t open the oven door frequently while baking to maintain consistent temperature and prevent cupcakes from falling or becoming dense.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 180
- Sugar: 8 g
- Sodium: 100 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 0.5 g
- Protein: 3 g
- Cholesterol: 40 mg