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Dark Chocolate Cupcakes
Donella Crigger
5
from 1 vote
Print Recipe
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Course
Dessert
Ingredients
3/4
c.
Hershey's dark cocoa powder
4
c.
all-purpose flour
1
c.
unsalted butter
2
c.
granulated sugar
4
large eggs
1
tbsp.
baking powder
1/2
tsp.
salt
2
c.
whole milk
Instructions
Preheat oven to 350 degrees. Grease and line cupcake pans with paper liners.
In a large mixing bowl, cream together the sugar, butter and eggs until light and fluffy.
Add baking powder, salt and cocoa. Cream together until smooth.
Add 1/3 of the flour and stir until well combined. Add 1/2 of the milk and blend well.
Repeat with another 1/3 of the flour and the rest of the milk.
Add the remaining 1/3 of the flour and stir until combined.
Pour cupcake batter into greased and lined pans. Bake at 350 degrees for 22-25 minutes or until an inserted toothpick comes out clean.
Allow cupcakes to cool in their pans for 10 minutes. Transfer cupcakes to wire rack for at least 30 minutes to complete cooling process.
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