Easy Chocolate Cupcakes

Recipe View 5 mins Preheat your oven to 350°F (175°C). Prepare two standard muffin tins by greasing them generously or lining with 20 paper baking cups. (Prep time: 5 minutes)

Recipe View 5 mins In a medium mixing bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy. This should take about 3-5 minutes.

Recipe View 3 mins Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the almond and vanilla extracts. (Mixing time: 2-3 minutes)

Recipe View 2 mins In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt to ensure even distribution. (Dry ingredient prep: 2 minutes)

Recipe View 4 mins Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined; be careful not to overmix. (Combining: 3-4 minutes)

Recipe View 5 mins Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full. (Filling: 5 minutes)

Recipe View 25 mins Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. (Baking time: 20-25 minutes)

Recipe View 30 mins Remove the cupcakes from the oven and let them cool in the pan for 5-10 minutes before transferring them to a wire rack to cool completely. (Cooling: 30 minutes)

Recipe View 0 mins Once fully cooled, frost with your favorite frosting and decorate as desired. Enjoy!