Our Favorite Basic Chocolate Cupcake Ingredients
1 1/2 c. All-Purpose Flour
2/3 c. Cocoa
1 tsp. Baking Soda
1/2 tsp. Salt
1 1/2 c. Sugar or Stevia
1/2 c. Butter or Margarine, softened
1 tsp. Vanila Extract
1 c. Milk or Almond Milk
1/4 c. Milk Chocolate Chips (optional)
Frosting of your Choice (I use Buttercream--and pipe it on pretty heavily!)
Instructions for Our Favorite Basic Chocolate Cupcake Recipe
Preheat Oven and Prepare Muffin Tins. Preheat oven to 350F and line two full sized muffin pans (I currently have Farberware Muffin Tins with approximately 20 muffin liners. (I usually end up with 18 cupcakes from this recipe..some yield 20.)
Prepare the Chocolate Cupcake Batter. Combine the dry ingredients (flour, baking soda, salt, and cocoa) in small mixing bowl. Beat butter, sugar, eggs and vanilla extract in large mixing bowl. Add half of the milk. Then, beat in half of the flour mixture. Add the remaining milk and the remaining flour mixture. Stir in the chocolate chips. Spoon slightly less than 1/3 c. of the batter (I use a dry measuring cup) into cupcake liner. (Fill the liners about 2/3 of the way full.)
Bake and Cool. Bake or 18 to 20 minutes or until wooden pick inserted in center comes out clean. Cool for a few minutes in the pan and then remove the cupcakes and place on wire racks to cool completely.
Frost and Decorate as Desired. I use the Wilton Dessert Decorator Plus to pipe frosting onto my cupcakes. I LOVE this tool. It's small, easy to fill and use (the kids can even use it easily to help frost & decorate cupcakes and cakes without making a mess) and it's easy to clean.
I almost always use buttercream frosting or chocolate buttercream frosting on these. Not that we really need an excuse to make chocolate cupcakes--but, National Chocolate Cupcake Day does provide the perfect opportunity to bake a batch (or two) to share!