Chocolate Cupcakes

Ingredients 

• 100 g (plus 2 tablespoons) plain / all-purpose flour
• 2½ tablespoons unsweetened cocoa powder
• 40 g (scant ⅓ cup) caster sugar
• 1½ teaspoons baking powder
• A pinch of salt
• 40 g unsalted butter, at room temperature
• 120 ml (½ cup) whole milk, at room temperature
• 1 egg
• 1 teaspoon pure vanilla extract

Method

1. Preheat the oven to 170°C (325°F). Line a 12-cup muffin pan with paper cases.
2. Put the flour, cocoa powder, sugar, baking powder, salt and butter in a bowl. Using a handheld electric whisk with a paddle attachment (or a freestanding mixer), beat on slow speed until everything is combined and you get a sandy consistency.
3. Whisk the milk, egg and vanilla extract together in a bowl, then slowly pour about half into the flour mixture. Beat on slow speed until combined, then turn the mixer up to high speed to get rid of any lumps. Turn back to slow speed, add the remaining milk mixture and beat until smooth. Do not overmix.
4. Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for 20–25 minutes, or until the cakes bounce back when touched. A skewer inserted in the centre should come out clean. Leave the cupcakes to cool slightly in the pan before turning out onto a wire rack to cool completely.

Frosting suggestion : When the cupcakes are cold, spoon on Chocolate, Vanilla or Cream Cheese Frosting. Decorate with chocolate vermicelli / sprinkles, silver balls / dragees, or edible silver balls.

These are classic moist chocolate cupcakes — perfect for birthdays or afternoon tea!