Chocolate Cupcakes:
1/2 cup (50 grams) cocoa powder
1 cup (240 ml) boiling
hot water
1 1/3 cups (175 grams) all purpose
flour
2 teaspoons
baking powder
1/2 cup (113 grams)
butter, room temperature
1 cup (200 grams) granulated white
sugar
1teaspoon vanilla extract
1. Preheat oven to 375 degrees F (190 degrees C). Lightly butter the muffin cups.
2.In a small bowl stir until smooth the boiling hot water and the cocoa powder. Let cool to room temperature.
In another bowl, whisk together the flour, baking powder, and salt.
Then in the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy.
3. Beat in the vanilla extract. Add the flour mixture and beat only until incorporated. Then add the cooled cocoa mixture and stir until smooth.
4. Fill each muffin cup about two-thirds full with batter and bake for about 16 - 20 minutes or until risen, and a toothpick inserted into a cupcake comes out clean. (Do not over bake or the cupcakes will be dry.)
Once the cupcakes have completely cooled, frost with icing.
1. Preheat oven to 375 degrees F (190 degrees C). Lightly butter the muffin cups.
2.In a small bowl stir until smooth the boiling hot water and the cocoa powder. Let cool to room temperature.
In another bowl, whisk together the flour, baking powder, and salt.
Then in the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy.
3. Beat in the vanilla extract. Add the flour mixture and beat only until incorporated. Then add the cooled cocoa mixture and stir until smooth.
4. Fill each muffin cup about two-thirds full with batter and bake for about 16 - 20 minutes or until risen, and a toothpick inserted into a cupcake comes out clean. (Do not over bake or the cupcakes will be dry.)
Once the cupcakes have completely cooled, frost with icing.
No comments:
Post a Comment