Ingredients (adapted from Joy of Baking)
50g Dutch-processed cocoa powder
240 ml boiling hot water
175g all purpose flour
2 tsp baking powder
1/4 tsp salt
113g unsalted butter, room temperature
200g granulated white sugar
2 large eggs
2 tsp pure vanilla extract
1. Preheat oven to 375 degrees F (190 degrees C). Lightly butter, or line 16 muffin cups with paper liners.
2. In a small bowl stir until smooth the boiling hot water and the cocoa powder. Let cool to room temperature.
3. In another bowl, whisk together the flour, baking powder, and salt.
4. 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.
5. 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.
For frosting I used fresh cream with pink colouring.