Ingredients:
1 1⁄3 cups all-purpose flour
2 tsp baking powder
4 tbsp cocoa powder
1 cup sugar
½ tsp salt
7 tbsp unsalted butter, softened
3 large eggs, at room temperature
2⁄3 cup milk
1 tsp pure vanilla extract
1 tbsp Greek yogurt

For the frosting:
1 cup confectioner’s sugar
¼ cup cocoa powder
7 tbsp softened butter

Method
1 Preheat the oven to 350°F (180°C). Sift the flour, baking powder, and cocoa into a bowl. Add the sugar, salt, and butter. Mix until it resembles fine bread crumbs. In a bowl, whisk the eggs, milk, vanilla extract, and yogurt together until well blended.

2 Slowly pour in the egg mixture to combine. Mix gently until smooth. Place the cupcake paper liners into the holes in the cupcake pans. Spoon the mixture into the liners, filling each one only half full.

3 Bake for around 20 minutes, until lightly colored, firm, and springy to the touch. Leave for a few minutes, then transfer the cupcakes to a wire rack to cool completely.

4 For the frosting, beat the confectioner’s sugar, cocoa powder, and butter until smooth.

5 Frost by hand, using the back of a spoon dipped in warm water to smooth the surface, or transfer the frosting to the piping bag and pipe on to the cakes. STORE These cupcakes keep in an airtight container for 3 days.

Chocolate Cupcakes