Author Notes
This is a dense, subtly sweet cupcake with a buttercream frosting. Very simple to make and very delicious. As a fun alternative, swap out the vanilla extract for Irish cream. For the science behind this recipe and other recipes, visit DarkChocolateAlchemist.com —Alchemist
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Ingredients
- Dry Ingredients
-
2 cups
AP Flour
-
3/4 cup
cocoa powder
-
2 teaspoons
Baking powder
-
1 teaspoon
Baking soda
-
1/2 teaspoon
salt
- Wet Ingredients
-
1 1/4 cups
sugar
-
8 tablespoons
unsalted butter (melted)
-
2
eggs
-
1 cup
whole milk
Directions
-
Mix the dry ingredients
-
Whisk the wet ingredients
-
Stir the wet ingredients into the dry ingredients
-
Allow the batter to rest for 15 minutes. In the meantime, preheat the oven to 375F.
-
Bake for 13-15 minutes or until a toothpick inserted into the middle of a muffin comes out clean.
-
For buttercream frosting, cream 6 tbs of room temp butter with 6 oz of cream cheese. Then mix in 3 cups of confectioner's sugar and the vanilla extract.
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