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MAKES 12 CUPCAKES

Step 1: Preheat the oven to 350°F. Line a standard 12-cup muffin pan with paper or foil liners.

Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.

Step 3: In a medium microwave-safe bowl, combine the buer and chocolate. Microwave on high power, stirring every 20 seconds, just until the mixture is melted and smooth. Let the mixture cool until barely warm, 10 to 15 minutes.

Step 4: Add the sugar to the chocolate mixture and stir with a whisk until combined. Add the eggs one at a time, whisking until well combined aer each addition. Add the vanilla and mix until blended. Add the flour mixture and mix just until combined and no traces of flour remain; do not overmix.

Step 5: Divide the baer evenly among the prepared muffin cups. Bake until a toothpick inserted into the center of a cupcake comes out with only a few crumbs aached, 22 to 24 minutes. Remove the pan from the oven and set it on a wire rack. Let cool for 10 minutes, then carefully transfer the cupcakes directly to the rack. Let cool completely, about 1 hour.

⅔ cup all-purpose flour

½ tablespoons unsweetened cocoa powder, sied¾ teaspoon baking powder

¼ teaspoon salt

½ cup ( stick) plus  tablespoons unsalted buer, cut into pieces ounces biersweet chocolate, chopped¾ cup plus  tablespoons sugar

 large eggs

 teaspoon vanilla extractFluffy Vanilla Frosting (page 0)

Yellow gel paste food coloring

Chocoate Cupcaks

A double dose of chocolate—in the form of cocoa powder and biersweet chocolate—makes these cupcakes extra rich. This recipe includes instructions for piping flowers, but you can pipe a different design, or just spread on the frosting with an icing spatula.

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