Ruby Chocolate Cupcakes

Instructions

1. 1

   Preheat your oven to 350°F (180°C) and line a 6-cup muffin tin with cupcake liners.

2. 2

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

   Tip: Make sure to sift the dry ingredients for a smooth batter.

3. 3

   In a large bowl, using an electric mixer, beat the butter until creamy, about 2 minutes.

4. 4

   Add the eggs one at a time, beating well after each addition, followed by the almond milk.

   Tip: Be careful not to overmix the batter.

5. 5

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

   Tip: Let the chocolate cool slightly before adding it to the batter.

6. 6

   Add the dry ingredients to the wet ingredients and mix until just combined, being careful not to overmix.

7. 7

   Divide the batter evenly among the cupcake liners.

8. 8

   Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.

9. 9

   Let the cupcakes cool completely in the pan before frosting with confectioners sugar.

   Tip: You can also dust them with confectioners sugar for a more rustic look.