Salted Chocolate Mini Cupcakes

Instructions

1. 1

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

   Tip: Use liners to prevent cupcakes from sticking to the tin.

2. 2

   In a medium bowl, whisk together flour, cocoa powder, and salt. Set aside.

   Tip: Use a whisk to aerate the dry ingredients.

3. 3

   In a large bowl, use an electric mixer to beat the butter and sugar until light and fluffy.

   Tip: Use a slow speed to avoid splashing the mixture.

4. 4

   Beat in the eggs one at a time, followed by the vanilla extract.

   Tip: Make sure each egg is fully incorporated before adding the next.

5. 5

   Gradually mix in the flour mixture, then stir in the chocolate chips.

   Tip: Use a rubber spatula to ensure all ingredients are well combined.

6. 6

   Divide the batter evenly among the cupcake liners.

   Tip: Use a 1/4 cup measuring cup to scoop the batter.

7. 7

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

   Tip: Check the cupcakes frequently to avoid overcooking.

8. 8

   Remove the cupcakes from the oven and let them cool completely in the tin.

   Tip: Use a wire rack to speed up cooling.

9. 9

   Once the cupcakes are cool, drizzle with melted chocolate and sprinkle with flaky sea salt.

   Tip: Use a piping bag to create a smooth drizzle.