I made these cupcakes for Bryans birthday recently and thereafter, I've a couple of requests from friends and relatives for the recipe.These cupcakes are really nice, moist & super chocolatety so if you love a good chocolate cupcake, I urge you to try this! Do fill it up high to 3/4 full as it will not rise much but the taste is really OOMPH!
Chocolate Cupcakes
Makes about 16 regular cupcakes & 12 Medium size Cupcakes.
Makes about 16 regular cupcakes & 12 Medium size Cupcakes.
Ingredients
50g Dutch-processed Cocoa Powder
240ml Boiling Hot Water
175g All Purpose Flour
2 tsps Baking Powder
½ tsp Salt
113g Unsalted Butter, softened to room temperature
200g Caster Sugar
2 Large Eggs
2 tsps Vanilla Extract
Methods
- Preheat oven to 190°C. Line 16 muffin cups with paper liners.
- In a small bowl stir until smooth the boiling hot water and the cocoa powder. Let it cool to room temperature.
- In another bowl, whisk together the flour, baking powder, and salt. Set aside.
- With a paddle attachment, cream the butter and sugar until light and fluffy.
- Add the eggs, one at a time, beating until smooth.
- Beat in the vanilla extract.
- Add the flour mixture and beat only until incorporated. Stop the mixer and make sure not to over mix.
- Add the cooled cocoa mixture and using a spatula stir until smooth.
- Fill each muffin cup two-thirds full with batter.
- Bake for about 16-20 minutes or until risen, springy to the touch, and a skewer inserted into a cupcake comes out clean.
- Remove from oven and place on a wire rack to cool.
- Once the cupcakes have completely cooled, frost with icing.
- You can either spread the frosting on the cupcakes with a small spatula or if piping, use a large Wilton 1M open star tip to make lovely swirls.
