When a recipe calls for the pan of a chocolate cake or cupcakes to be buttered and floured to prevent sticking you will often get a final product covered in dusty, crusty white bits rather than having something deep brown and tasty looking.
To prevent this try using cocoa powder alone or a combination of flour and cocoa. Cocoa powder does have fat and less starch than flour so there is a slight risk of sticking, but it’s never been a problem for me. If you’re really worried, try the combo first.
