Ingredients:

  • 1 ¼ cups (160g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (120ml) whole milk, at room temperature
  • ½ cup (115g) unsalted butter, softened (not melted)
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • ½ cup (115g) unsalted butter, softened (for frosting)
  • 2/3 cup (85g) unsweetened cocoa powder
  • 3 cups (360g) powdered sugar
  • 1/3 cup (80ml) whole milk (for frosting)
  • 1 teaspoon pure vanilla extract (for frosting)

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. Line a muffin tin with cupcake liners.
  3. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  4. In a separate large bowl, cream together the softened butter and sugar using an electric mixer until light and fluffy. Add eggs, milk, and vanilla extract, mixing until fully combined.
  5. Gradually add the dry ingredients to the wet mixture, mixing gently until just combined—do not overmix.
  6. Divide the batter evenly among the cupcake liners. Bake for 18-20 minutes, until a toothpick inserted into the center comes out clean.
  7. Allow the cupcakes to cool in the tin for 5 minutes, then transfer to a cooling rack to cool completely.
  8. In a medium bowl, cream the softened butter for the frosting. Gradually add cocoa powder and powdered sugar, alternating with milk, mixing until smooth and creamy.
  9. Once the cupcakes are completely cooled, generously frost each cupcake with chocolate frosting using a spatula or piping bag.