Chocolate Cupcakes in Paper Liners

• wheat flour↗100 г g
• cocoa powder↗20 г g
• fine sugar140 г g
• baking powder↗1½ ч. л. tsp
• unsalted butter40 г g

  (room temperature)

• whole milk↗120 мл ml
• egg↗1 шт. pcs
• vanilla extract↗¼ ч. л. tsp
• buttercream
• chocolate vermicelli

  (optional)

Step-by-step instructions

1. 1

   Preheat the oven to 180 °C (160 °C with convection, gas 4). In a stand mixer with the paddle attachment (or using a hand mixer) add wheat flour, cocoa powder, fine sugar, baking powder, a pinch of salt and softened unsalted butter. Beat on low speed until the mixture becomes sandy in texture and the ingredients combine.

2. 2

   In a separate bowl whisk together the milk, egg and vanilla extract. Gradually pour about half of the liquid into the flour mixture, stirring. Then increase the mixer speed, scraping the sides of the bowl with a rubber spatula. Add the remaining liquid and beat for a few more minutes until the batter is smooth. Do not overmix.

3. 3

   Spoon the batter into paper liners, filling them about two thirds full. Bake in the preheated oven for 20–25 minutes, until the cupcakes spring back when touched and a skewer inserted in the center comes out clean.

4. 4

   Allow the cupcakes to cool slightly in the pan, then transfer them to a wire rack to cool completely. Meanwhile prepare chocolate or plain buttercream and spread it over the cupcakes with a spatula or piping bag. If desired, sprinkle with chocolate vermicelli.