With this chocolate recipe, I've used two different frosting's, which I will also post separately from the cakes. :)
10 tablespoons butter, room temperature
1 1/4 cups white sugar
1/4 teaspoon almond extract
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup milk
1. Preheat oven to 350 degrees F. Grease two muffin pans, or line with 24 paper baking cups.
2. In a medium bowl, beat the butter and sugar with an electric mixer until light and fluffy.
5. Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes.
6. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter. Frost with your favorite frosting.
|This picture shows the cake with peanut butter frosting|