My Perfect Chocolate Cupcake

Photo: Michelle Tancioco

Ingredients

cups all-purpose flour

1/4 teaspoon baking soda

2 teaspoons baking powder

3/4 cup unsweetened cocoa powder

1/8 teaspoon salt

3 tablespoons butter, softened

1 1/2 cups white sugar

2 eggs

3/4 teaspoon vanilla extract

1 cup milk

Preparation

Preheat oven to 350 degrees F (175 degrees C). Line a muffin pan with paper or foil liners. Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside.

In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the milk; beat well. Fill the muffin cups 3/4 full.

Bake for 15 to 17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Frost with your favorite frosting when cool.

Since, I'm using turbo broiler: Preheat to 150 degrees C and bake for 15 minutes.

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About

Tips:
My first attempt: Temperature was 160 degrees C for 15 minutes. Almost perfect! ^^ Except for the texture, its a little dry and crunchy on top. And as you can see, I did not fill the muffin cups evenly. ^^ Too excited to bake! heehee!

So, I made some adjustment for the temperature and I used another recipe....

Second Attempt: According to this recipe. The temperature must be 350 degrees F (175 degrees C) and bake for 15-17 minutes. What I did: I adjust it to 150 degrees and baked it for 15 minutes. -- Bravo! ^^