a scant ¾ cup sugar 1 ½ t baking powder 3 T unsalted butter ½ cup whole milk 1 egg ¼ t pure vanilla extract Preheat oven to 350°F. Put the flour, cocoa, sugar, baking powder, salt, and butter in a freestanding electric mixer with a paddle attachment and beat on slow speed until you get a sandy consistency and everything is combined. Whisk the milk, egg, and vanilla together in a pitcher, then slowly pour about half into the flour mixture, beat to combine, and turn the mixer up to high speed to get rid of any lumps. Turn the mixer down to a slower speed and slowly pour in the remaining milk mixture. Continue mixing for a couple of more minutes until the batter is smooth but do not overmix. Spoon the batter into paper cases until 2/3 full and bake in the preheated oven for 20-25 minutes, or until the cake bounces back when touched. Chocolate cupcakes The hummingbird bakery cookbook