– 1 cup all-purpose flour – 1/3 cup unsweetened cocoa powder – 1/2 tsp baking powder – 1/4 tsp baking soda – 1/4 tsp salt – 1/2 cup unsalted butter, softened – 3/4 cup granulated sugar – 2 large eggs – 1 tsp vanilla extract – 1/2 cup whole milk Optional toppings: – Chocolate ganache or frosting – Sprinkles, berries, or chocolate shavings
In a bowl, whisk together all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and a pinch of salt until well combined.
In a large bowl, beat softened butter and granulated sugar until light and fluffy. This step adds air, giving your cupcakes a tender crumb.
Mix in the eggs one at a time, followed by vanilla extract and milk. Blend until the mixture is smooth and evenly incorporated for the best texture.
Divide batter into mini cupcake liners, filling each about 2/3 full. Bake in a preheated oven at 350°F (175°C) for 12–15 minutes. Cool completely.
Top cooled cupcakes with chocolate ganache or buttercream. Garnish with sprinkles, berries, or shaved chocolate for an elegant final touch.
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