Chocolate Cupcakes
The combination of sweet almond vanilla frosting over moist chocolate cake is enough to make my mouth water... but then add in the slight crunch of a delicious Heath chip that melts away to a rich buttery goodness and well... it's just about perfection.
Servings: 6 servings
Ingredients
- 3 tablespoons butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 ⅓ cups all-purpose flour
- ¼ teaspoon baking soda
- 2 teaspoons baking powder
- ¾ cup unsweetened cocoa powder
- ¼ teaspoon kosher salt
Instructions
- Preheat oven to 350°F. Line muffin tins with cupcake liners.
- Sift together 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. Add vanilla. Combine. Add flour mixture alternately with the milk. Mix well.
- Fill the muffin cups ¾ full. Bake for about 15 minutes.