Chocolate Sponge Cake Cupcakes
1 cup all-purpose flour
3 tablespoons cocoa (such as Hershey’s Special Dark)
1 teaspoon baking powder
¼ tsp. salt
½ cup milk
2 tablespoons butter
¾ cup sugar
2 teaspoons vanilla extract
Preheat Oven 350 degrees:
Butter muffin tins or use paper muffin cup liners.
Sift flour with cocoa, baking powder and salt.
Gently melt the milk with the butter.
Beat eggs and sugar with a mixer until fluffy. Add flour mixture, milk mixture and vanilla. Beat at medium speed until smooth.
Spoon batter into prepared muffin cups.
Bake for 18 minutes or until cupcakes spring back when touched lightly in center. Cool cupcakes in pan on a wire rack 10 minutes; remove from pan, and cool completely.