TENDER CHOCOLATE CUPCAKES

1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons (3/4 stick) unsalted butter, softened
1 cup sugar
2 eggs
2 squares (1 ounce each) unsweetened chocolate, melted and cooled
1 teaspoon vanilla extract
1/2 cup milk

Preheat oven to 350 degrees F. Line 12 muffin tins with paper liners, or butter and flour tins.

In a small bowl, whisk together the flour, baking powder, baking soda and salt; set aside.

In a medium bowl, beat the butter until light and fluffy with an electric mixer on high speed. Gradually add the sugar, beating after each addition, and continue beating until the mixture is very light and fluffy. Lower the mixer speed to medium. Beat in the eggs, one at a time, then beat in the melted chocolate and vanilla. Lower the mixer speed to low. Alternately beat in the flour mixture and the milk, just until blended.

Spoon the batter into prepared muffin tins.

Bake until the tops of the cupcakes are springy when pressed with a fingertip, 15 to 20 minutes. Cool for 15 minutes in the muffin tins on a wire rack.

Makes 12 cupcakes
Adapted from source: Cupcakes by Ceri Hadda