This is your basic but beautiful chocolate cupcake recipe that I use as the basis for a lot of my cupcake creations. It’s easy to make, easy to make gluten-free, and soft, pillowy, and chocolatey. I adore this recipe.
Preheat oven to 350F.
Beat butter until softened. Add sugar and beat until light and fluffy, about 3 minutes.
Add eggs, one at a time, beating until well combined.
Measure the flour, baking powder, salt, and cocoa powder into a small-sized bowl and whisk to combine.
Measure out the milk and vanilla and stir to combine.
Add about a third of the dry ingredients to the butter/sugar and beat to combine. Add about a half of the milk/vanilla and beat to combine. Continue adding, alternating between dry and wet and finishing with the dry.
Scoop batter into cupcake cups about 1/2's full. Turn oven down to 350 degrees and bake cupcakes for about 22-25 minutes or until a cake tester comes out clean.