chocolate cupcakes

Ingredients

• 1 1/2 cups (360ml) Milk
• 1 1/2 teaspoons Active Dry Yeast
• 1/2 cup (113g) Unsalted Butter, softened
• 2 large Eggs
• 3/4 cup (150g) Granulated Sugar
• 2 1/4 teaspoons Vanilla Extract
• 1 3/4 cups (210g) All-Purpose Flour
• 1/2 cup (50g) Unsweetened Cocoa Powder
• 1 teaspoon Baking Powder
• 1/2 teaspoon Salt
• 1/2 cup (113g) Chocolate Chips (optional)

Instructions

1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
2. In a large bowl, whisk together the milk and yeast. Let stand for 5 minutes until foamy.
3. Add the softened butter and eggs to the yeast mixture. Beat until combined.
4. Gradually add the sugar and vanilla extract. Beat for 2 minutes until light and fluffy.
5. In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
6. Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
7. Fold in the chocolate chips (if using).
8. Fill the cupcake liners about 2/3 full.
9. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

Notes

• For a richer flavor, use buttermilk instead of milk.
• To prevent the cupcakes from spreading, do not overmix the batter.
• Store leftover cupcakes in an airtight container at room temperature for up to 3 days.
• For extra indulgence, frost with your favorite chocolate frosting.
• Use a small cookie scoop to ensure even cupcake sizes.