Wednesday, August 5, 2009
Chocolate Cupcakes (16 Cupcakes)
1/2 cup (50 grams) Dutch-processed cocoa powder
1 cup (240 ml) boiling hot water
1 1/3 cups (175 grams) all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (113 grams) unsalted butter, room temperature
1 cup (200 grams) granulated white sugar
2 large eggs
2 teaspoons pure vanilla extract
•Preheat oven to 375˚F (190˚C). Lightly butter 16 muffin cups with paper liners.
•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, 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. Then add the cooled cocoa mixture and stir until smooth.
•Bake for about 16-20 minutes