Light chocolate cupcakes:
Makes 12 cupcakes.
1/4 cup (25 grams) dark unsweetened cocoa powder
1/4 cup (60 ml) hot boiled water
1/4 cup (60 ml) milk
1/2 cup (113 grams) butter, room temperature
Note: I never use unsalted butter whenever I bake but you can of course use unsalted butter if you prefere. Just add 1/4 tsp of salt to the recipe)
3/4 cup (130 grams) granulated white sugar
3 large eggs
2 tsp vanilla extract
2 tsp baking powder
1 1/2 cup (200 grams) all purpose flour
12 cup muffin pan
12 cupcake paper cases
Preheat oven to 375 F (180 C) Do not use the fan.
Step 1: Place the dark unsweetened cocoa powder in a small heat prof bowl. Add the milk and then the hot boiling water. Mix well and set aside until it has reached room temperature.
Step 2: In a bowl mix together flour and baking powder with a whisk and set aside.
Step 3: In another bowl cream butter, sugar and vanilla extract well, using your hand or kitchen mixer. Add the eggs, one at a time and mix well in between.
Step 4: Scrape down the sides of the bowl and sift in the flour mixture. While mixing in the flour, pour in the cocoa mixture. Mix until its all smooth.
Step 5: Fill the cupcake paper cases 3/4 full with the chocolate batter and bake the cupcakes in the middle of the oven for about 20 minutes. Remember to check with a cake tester/toothpick to see if the cupcakes are done.
Step 6: Transfer the cupcakes from the pan to a cooling rack and let them cool completely. Frost the cooled cupcakes with frosting of your choice.
Note: This cupcake will often pull back from the paper case, so you may need 12 extra paper cases to put the cupcakes into.
The cupcakes can be stored in a airtight container for up to two days, but are best fresh from the oven.
Tip : I like to use a white meringue frosting on these cupcakes.