11
1 1/4 cups all-purpose flour
1/3 cup cocoa powder
1 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1/2 cup unsalted butter
1 cup granulated sugar
2 eggs, at room temperature
2 tsp vanilla
3/4 cup milk
Preheat oven to 350F (180C). Line a 12-cup muffin tin with paper cups or spray with oil. Place flour in a bowl. Sift in cocoa. Using a fork, stir in baking powder, salt and baking soda. In a large bowl, using an electric mixer, beat butter until creamy, 1 min. Beat in sugar, then eggs one at a time. Don't worry if mixture separates; it'll come together when flour is added. Beat in vanilla. Gradually beat in 1/3 flour mixture just until blended, then 1/2 of milk. Repeat additions, ending with flour mixture, beating just until blended after each addition. Divide batter between cups, filling about 3/4 full.
Bake in centre of oven until cake tester comes out clean, 16 to 20 min. Remove pan to a rack. Cool 15 min, then remove cakes to a rack to cool completely before icing.
Calories 206, Protein 3.4g, Carbohydrates 28.9g, Fat 9.2g.
Store in an airtight container at room temperature up to 1 day. Or wrap separately in plastic wrap, cover with foil and freeze up to 1 month. Don't frost until day of serving.