Step 1

Cream butter and sugar together just until fluffy, about 2 minutes. Add in eggs, one at a time, beating just until combined. Add in vanilla and beat again.

Step 2

Combine, flour, cocoa, baking powder and salt.

Step 3

Alternating, add flour and milk, starting and ending with flour, beating just until combined.

Step 4

Spoon batter into cupcake tins lined with paper liners or lightly greased, to 2/3 full. I use a Large Cookie Scoop. Bake in a preheated 350 degree oven for 16-18 minutes, until done. Use a toothpick to test for doneness, inserting in center, if it come out clean with no batter or crumbs, they cupcakes are ready.

Step 5

Let cupcakes rest in pan for 20 minutes before removing to racks to cool completely. Once cool, frost as desired.