Hummingbird Bakery Chocolate Cupcakes

Makes 12 cupcakes

Ingredients
3/4 cup plus 2 tbsp all purpose flour
2 1/2 tbsp cocoa powder
3/4 cup sugar
1 1/2 tsp baking powder
pinch of salt
3 tbsp unsalted butter, at room temperature
1/2 cup milk
1 egg
1/4 tsp vanilla extract

Instructions
1. Preheat the oven to 325F.
2. Put the flour, cocoa powder, sugar, baking powder, salt and butter in an electric mixer. Beat on a slow speed until a sandy consistency.
3. Whisk the milk, egg and vanilla together, then slowly pour about half in to the flour mixutre. Beat to combine and turn the mixer up to high speed.
4. Turn the mixer down to a slow speed and slowly pour in the remaining milk mixture. Continue mixing for a couple more minutes, until the batter is smooth.
5. Spoon the batter in to paper cases until 2/3 full. Bake in the preheated oven for 22-25 minutes.
6. Let the cupcakes cool in the tin before turning out on to a wire rack to cool completely.
7. Decorate! 

Taken from Hummingbird Bakery Cookbook