CHOCOLATE CUPCAKES

 

INGREDIENTS:

• 2 cups all purpose flour(250 g)
• 2 teaspoons baking powder

• ¾ cup cocoa powder(90 g)

• ½ teaspoon baking soda
• 1 teaspoon kosher salt
• 1 stick unsalted butter, room temperature
• 1 ¼ cups granulated sugar(250 g)
• 2 large eggs, room temperature
• ½ cup buttermilk(120 mL), room temperature (or yogurt).
• 1 cup of chocolate chips

PREPARATION:

1. Preheat the oven to 350°F (180°C) and line a 6-cup jumbo muffin tin with liners.
2. In a large bowl, cream the butter and sugar with an electric hand mixer on medium speed until very fluffy, about 4 minutes. Add the eggs, 1 at a time, beating on medium speed. Add the buttermilk (or yogurt) and carefully beat to combine. The mixture will look a little grainy, but will come together once the dry ingredients are added.
3. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
4. Sift the dry ingredients into the wet ingredients and beat on medium-low speed to incorporate. Do not overmix.
5. Add the chocolate chips and carefully fold into the batter using a rubber spatula.
6. Divide the batter evenly between the prepared muffin cups, filling halfway.
7. Bake the muffins for 25-30 minutes, rotating halfway, or until light golden brown. Let the muffins cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.

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