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Light chocolate cupcakes:
Nb persons: 0
Yield: 12 cupcakes
Preparation time:
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| Light chocolate 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.
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