Chocolate Cupcakes 70

CHOCOLATE CUPCAKES

YIELD: 12-14 cupcakes

INGREDIENTS

· 1 stick unsalted butter, room temperature
· 1 1/4 cups sugar
· 2 eggs, room temperature
· 3/4 cup flour
· 1 teaspoon baking powder
· 1/4 teaspoon salt
· 1/2 cup unsweetened cocoa powder
· 1/2 cup milk, room temperature
· 1 teaspoon vanilla

INSTRUCTIONS

1. Preheat oven to 375, then turn it down to 350 just prior to baking

2. Beat the butter with an electric mixer until it is soft, then add sugar. Beat about 3 minutes.

3. Add the eggs, one at a time beating until they are well combined.

4. In a separate bowl, combine the dry ingredients and whisk them to incorporate them.

5. Add 1/3 of the dry ingredients to the butter and sugar and beat it just to combine. Add 1/2 of the liquids (milk & vanilla), scrape down bowl and beat to combine. Continue adding the dry and wet ingredients alternately making sure you END WITH THE DRY.

6. Fill cupcake liners 2/3's of the way. Break the frozen cookie dough at the pre-cut marks, then cut the squares in half. Place one half on top of the batter of each cupcake. Yes, you'll have plenty of leftover cookie dough!

7. Bake for about 20-22 minutes. Cupcakes may sink in the middle because of the cookie dough. Do not overbake! Allow to cool, then frost.

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