Super Nice & Moist Chocolate Cupcakes

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.

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

1. Preheat oven to 190°C. Line 16 muffin cups with paper liners.
   
2. In a small bowl stir until smooth the boiling hot water and the cocoa powder. Let it cool to room temperature.
   
3. In another bowl, whisk together the flour, baking powder, and salt. Set aside.
   
4. With a paddle attachment, cream the butter and sugar until light and fluffy.
   
5. Add the eggs, one at a time, beating until smooth.
   
6. Beat in the vanilla extract.
   
7. Add the flour mixture and beat only until incorporated. Stop the mixer and make sure not to over mix.
   
8. Add the cooled cocoa mixture and using a spatula stir until smooth.
   
9. Fill each muffin cup two-thirds full with batter.
   
10. Bake for about 16-20 minutes or until risen, springy to the touch, and a skewer inserted into a cupcake comes out clean.
    
11. Remove from oven and place on a wire rack to cool.
    
12. Once the cupcakes have completely cooled, frost with icing.
    
13. 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.