Chocolate Cupcakes with Butter cream Frosting

Ingredients:

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)

Preheat oven to  190 degrees C. Lightly butter, or line 15 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, 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. 

Buttercream  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.