Dark Chocolate Cupcakes

These moist, dark chocolate cupcakes are incredibly soft and rich without being overly sweet. Chocolate meringue buttercream frosting keeps them from feeling heavy, making these a wonderful romantic dessert option for Valentine’s Day, or for any special occasion!

Ingredients

• For the cupcakes:
• 7 ounces all-purpose flour (approximately 1 1/2 cups)
• 2 teaspoons baking powder
• 1 teaspoon kosher salt
• 2 ounces Dutch-processed cocoa powder, sifted (2/3 cup)
• 3/4 cup half-and-half (or 50% whole milk + 50% heavy cream)
• 2 teaspoons pure vanilla extract
• 9 ounces unsalted butter, room temperature
• 15 1/2 ounces granulated sugar (approximately 2 cups)
• 4 large eggs, room temperature

Instructions

1. Prepare the cupcakes:
2. Preheat the oven to 350 degrees. Place oven shelves in the middle lower and upper racks. Line 3 standard cupcake pans with liners and spray very lightly with baking spray. I recommend spraying from above with your arm at a distance. (Note: You can bake these in batches if you don’t have enough cupcake pans)

for full instruction please see : www.savorysimple.net

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