- Cooking Time: 25
- Preparation Time:
- 2 cups cake flour
- 1 tsp baking powder
- ½ tsp salt
- ½ cup butter, softened
- 1 cup light brown sugar
- 2 large eggs
- 6 oz unsweetened chocolate, melted
- 1 1/3 cup whole milk
- 1 tsp vanilla
- Preheat oven to 350. Line 2 cupcake pans with 18 liners.
- In small bowl sift flour, baking powder and salt. Set aside.
- In medium bowl cream butter until smooth. Add sugars and beat until fluffy. Add eggs, one at a time. Add chocolate mixing well until incorporated. Add dry ingredients alternating with milk and vanilla. Carefully spoon batter into cups until ¾ full. Bake for 20-25 minutes. Cool in tins for 15 minutes. Remove from heat and allow to cool completely on racks.
Holiday Meal Planning
Wine Pairing Chat
Cupcake Recipes: Allison Robicelli Cupcake Chat
Cupcake Wars Winning Blueberry Pancake Cupcake Recipe
"Pretty Food" for the home Chef
Classic Chocolate Recipes ElevatedSee More
Calzone de Gen aux épinards (ou bette à carde/chou frisé)
Chocolate Drizzled Lemon and Almond BiscottiSee More