Chocolate Cream-Filled Cupcakes with Fudge Icing

Ingredients

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• 1 ⅓ cups all-purpose flour
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• ¾ cup unsweetened cocoa powder
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• 2 teaspoons baking powder
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• ¼ teaspoon baking soda
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• ⅛ teaspoon salt
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• 1 ½ cups white sugar
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• 3 tablespoons butter, softened
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• 2 large eggs
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• ¾ teaspoon vanilla extract
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• 1 cup milk
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Instructions

1. 1
   Preheat the oven to 350 degrees F (175 degrees C). Line a muffin pan with paper or foil liners.
2. 2
   Sift together flour, cocoa, baking powder, baking soda, and salt.
3. 3
   Cream together sugar and butter in a large bowl until light and fluffy.
4. 4
   Add eggs, one at a time, beating well after each addition. Stir in the vanilla. Add flour mixture in two batches, alternating with milk; beat well.
5. 5
   Spoon batter into the prepared muffin cups, filling each 3/4 full.
6. 6
   Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 15 to 17 minutes. Remove from the oven and let cool before serving or frosting.