50 grams cocoa powder
240 ml boiling hot water
175 grams all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
113 grams unsalted butter, room temperature
200 grams granulated white sugar
2 large eggs
2 teaspoons vanilla essence (I use Fosters)
In a small bowl stir until smooth the boiling hot water and the cocoa powder. Let cool to room
In another bowl, whisk together the flour, baking powder, and salt.
Then in the bowl, 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.
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 butter cream frosting or chocolate frosting.
113 gms unsalted butter ( at room temp.)
2 ½ cup icing sugar
4 tbsp milk
½ tsp vanilla
Note : If you want to make Chocolate Frosting ( add 2 1/2 Tbsp sifted Cocoa Powder to the Butter cream Frosting)
Beat butter until smooth and creamy for 6-7 minutes.
Add sugar, milk& vanilla. Beat until spreadable consistency.
Fill it in the icing bag and pipe it on the cake and decorate it with chocolate sprinkles or dust it with Cocoa Powder or sprinkle with chocolate shavings.