Preheat your oven to 180°C (350°F) and line a muffin tin with paper cupcake liners.
In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, and salt until evenly combined. The mixture should look uniform and slightly powdery.
In a separate bowl, beat the softened butter and sugar together using an electric mixer on medium speed until the mixture is light, fluffy, and pale in color—about 3 minutes. You'll hear a gentle whir and see the mixture turn creamy.
Add eggs one at a time to the butter mixture, beating well after each addition. The batter will become smooth and slightly glossy.
Stir in the vanilla extract, mixing until evenly incorporated.
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the dry ingredients, folding gently with a spatula after each addition. The batter should be thick but pourable, with a rich chocolate color.
Scoop the batter into the prepared cupcake liners, filling each about two-thirds full. You should see the batter mound slightly above the liner edges.
Bake the cupcakes in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. You'll smell the rich chocolate aroma filling your kitchen.
Remove the cupcakes from the oven and let them cool in the tin for about 5 minutes, allowing the structure to set. Then, transfer them to a wire rack to cool completely, ensuring they don't get soggy.
Once cooled, decorate your cupcakes with spooky themed frosting, like dark chocolate or vibrant colored icing, and add fun embellishments to bring your creepy treats to life.
Enjoy your playful, spooky cupcakes—they're perfect for Halloween parties or just a fun baking adventure with friends!
