Chocolate Cupcakes: Preheat oven to 375 degrees F (190 degrees C).
Lightly butter, or line 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, beat the butter and sugar
until light and fluffy. Add the eggs, one at a time, beating until smooth. Scrape
down the sides of the bowl as needed. Beat in the
vanilla extract. Add the flour mixture and beat only until incorporated. Then add the
cooled cocoa mixture and stir until smooth.
Fill each muffin
cup about two-thirds full with batter and bake for about 16 - 20 minutes or until risen,
springy to the touch, and a toothpick inserted into a cupcake comes out
clean. (Do not over bake or the cupcakes will be dry.) Remove from oven and place on a wire rack to cool. Once the cupcakes have
completely cooled, frost with icing. 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. These cupcakes are best the day they are made, but
can be covered and stored for a few days.
Chocolate
Frosting: Melt the chocolate in a heatproof bowl placed over a
saucepan of simmering water. Remove from heat and let cool to room temperature.
In the bowl of
your electric mixer, or with a hand mixer, beat the butter until smooth and
creamy (about 1 minute). Add the sugar and beat until it is light and fluffy
(about 2 minutes). Beat in the vanilla extract. Add the chocolate and beat on
low speed until incorporated. Increase the speed to medium-high and beat until
frosting is smooth and glossy (about 2 -3 minutes).
Makes about 16 cupcakes.
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