Standard Chocolate Cupcakes

Cocoa powder acts as an anchor in baking. It changes the profile of a simple batter into something substantial and deep. This recipe utilizes the creaming method to build a structure that is both airy and moist. The addition of baking soda alongside the powder reacts with the cocoa to create a distinct, dark color and a tender crumb.

While a ganache is often the default pairing, we prefer the stark contrast of our Classic Vanilla Frosting. The meeting of dark cake and white buttercream is a timeless aesthetic that suits any celebration. It is a high-yield recipe that provides enough for a crowd and keeps well on the counter.

The Recipe Yields: 26 to 36 cupcakes | Prep time: 15 minutes | Cook time: 20 minutes

Ingredients

• 3/4 cup shortening
• 1 1/2 cups sugar
• 3 eggs
• 1 1/3 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 cup cocoa
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup milk
• 1 1/2 teaspoons vanilla extract

Instructions

1. Cream the Base In a large bowl, beat the shortening at medium speed with an electric mixer. Gradually add the sugar and continue beating well until the mixture is light. Add the eggs one at a time. Beat well after each addition to ensure the mixture is fully emulsified.
2. Sift and Combine In a separate bowl, combine the all-purpose flour, baking powder, cocoa, baking soda, and salt. Add this dry mixture to the creamed mixture alternately with the milk. Begin and end with the dry ingredients. Mix after each addition but do not overwork the batter. Stir in the vanilla extract just until blended.
3. Bake Spoon the batter into paper or foil-lined muffin pans. Fill each cup two-thirds full. Bake at 350°F for 18 to 20 minutes. Test for doneness by inserting a wooden pick into the center. If it comes out clean, the cakes are done. Remove from the pans immediately and let cool completely on wire racks before frosting.

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