Light chocolate cupcakes

Ingredients

• 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

Instructions

1. Preheat oven to 375 F (180 C) Do not use the fan.
2. 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.
3. In a bowl mix together flour and baking powder with a whisk and set aside.
4. 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.
5. 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.
6. 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.
7. Transfer the cupcakes from the pan to a cooling rack and let them cool completely. Frost the cooled cupcakes with frosting of your choice.

Notes

The cupcakes can be stored in a airtight container for up to two days, but are best fresh from the oven.