Light Chocolate Cupcakes

Posted by : Miss Rinda at 1/16/2011
Light chocolate cupcakes:

Makes 12 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
2 large eggs
2 tsp vanilla extract
2 tsp baking powder
1 1/2 cup (210 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 unsweetende cocoa powder in a small heat proff 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 middel 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 comepletely. Frost the cooled cupcakes with frosting of your choice.
Note: This cupcake will often pull back from the paper case, so you may need 12 extra paper cases to put the cupcakes into.

I like to use a white meringue frosting on these cupcakes.

(Source : http://www.cakejournal.com/recipes/light-chocolate-cupcakes)