Prep Time: 5 minutes

Cook Time: 18 minutes

Serves: 24 regular cupcakes

Ingredients:

1 C. butter, room temperature

3 eggs

1 C. sugar

1/2 C. milk, sour cream or heavy cream

1 T. vanilla extract

1, 1/2 C. all-purpose flour

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1 C. cocoa powder more if you like it chocolaty

What to do:

Preheat oven to 350 degrees

Get your cupcake pan ready whether you use cooking spray or paper cups

Beat the butter in a mixer on medium speed until smooth. Add the eggs, sugar, milk and vanilla mixing until fully combined. Scrape the sides and beat again until combined. Now add in flour, baking powder, baking soda, salt and cocoa powder, mix on low speed just until combined (so you don’t get the white puff) then turn your mixer up on a higher speed for one minute, or until well incorporated and smooth. Fill your cupcake pan and only fill each indention 3/4 full or they could flow over once you put them in the oven. Bake for 18 minutes, or until a toothpick comes out clean when inserted into the center of a cupcake. Cool completely before frosting or the frosting will melt.