Chocolate Cupcake

Rich, extra-chocolaty, soft classic cupcake.

Ingredients

All purpose flour - 2/3 cup   (2 cup)
Unsweetened cocoa powder - 2.5 TBSP (1/2 cup)
Baking powder - 3/4 tsp (2 and 1/4 tsp)
Salt - 1/4 tsp  (3/4 tsp)
Semi-sweet chocolate chips - 3 oz (9 oz)
Butter - 1/2 cup + 3 TBSP (2 cup + 1 TBSP)
Sugar - 3/4 cup + 2 TBSP ( 2.5 cup + 2 TBSP)
Large eggs - 3, at room temperature (9 eggs)
Vanilla extract - 1 tsp (3 tsp)

Makes 12 cupcakes (or 36 cupcakes)

Steps

1. Preheat oven to 350°F.
2. In a bowl, whisk together flour, cocoa powder, baking powder, and salt.
3. In another bowl, melt chocolate chips and butter over double boiler. Then let it cool to room temperature.

4. Stir sugar into chocolate mixture until combined.
5. Stir in the eggs to the chocolate mixture one at a time, beating until combined after each addition, then beat in the vanilla.
6. Fold in the flour mixture until no traces of flours remain; do not overmix.

4. Divide the batter evenly among prepared muffin cups.

5. Bake until a toothpick inserted in the center of the cupcake comes out clean, 22-24 minutes. Let the cupcakes cool in the pan on a wire rack for 5 minutes. Transfer the cupcakes ti the wire rack and let cool completely, about 1 hour.

6. Optional: Frost the cupcakes and serve. The frosted cupcakes can be refrigerated in an airtight container for up to 3 days.