1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, line twenty-four to thirty 2 1/2-inch muffin cups with paper bake cups. In a medium bowl stir together flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
2.
2. Preheat oven to 350 degrees Fahrenheit. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until combined. Scrap sides of bowl; beat about 2 minutes more or until fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined. Beat on medium to high speed for 20 seconds more.
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3. Spoon batter into prepared muffin cups, filling each one-half to two-thirds full. Use the back of a spoon to smooth out batter in cups.
4.
4. Bake for 18 to 22 minutes or until wooden toothpick inserted in centers come out clean. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks. Spread desired frosting onto tops of cupcakes.
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By
Taylor
