Dark Chocolate Mini Cupcakes

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Line a 12-cup muffin tin with cupcake liners.

   Tip: Use parchment paper for easy removal.

2. 2

   In a medium bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.

   Tip: Whisk until well combined.

3. 3

   In a large bowl, whisk together eggs, butter, and vanilla extract.

   Tip: Use a hand mixer or whisk until smooth.

4. 4

   Add the dry ingredients to the wet ingredients and whisk until just combined.

   Tip: Do not overmix.

5. 5

   Melt the chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.

   Tip: Stir until smooth.

6. 6

   Pour the melted chocolate into the batter and whisk until well combined.

   Tip: Do not overmix.

7. 7

   Divide the batter evenly among the muffin cups.

   Tip: Use an ice cream scoop for uniform cupcakes.

8. 8

   Bake for 15-20 minutes or until a toothpick inserted into the center comes out clean.

   Tip: Rotate the muffin tin halfway through baking.

9. 9

   Allow the cupcakes to cool completely in the pan.

   Tip: Use a wire rack to speed up cooling.

10. 10

    Frost with your preferred frosting and decorate as desired.

    Tip: Use immediately after frosting.