Chocolate Cupcakes:

Ingredients (13)

• dutch-processed cocoa powder50 g
• boiling water240 ml
• plain flour175 g
• baking powder2 tsp
• salt0.25 tsp
• unsalted butter113 g
• granulated sugar200 g
• eggs2
• vanilla extract2 tsp
• unsweetened chocolate120 g
• unsalted butter150 g
• icing sugar160 g
• vanilla extract1.5 tsp

Method

1. 1

   Preheat the oven to 190°C (375°F).

2. 2

   Line a 16-hole muffin tin with paper cupcake liners.

3. 3

   In a small bowl, whisk together the cocoa powder and boiling water until smooth. Allow to cool completely.

4. 4

   In another bowl, sift together the plain flour, baking powder and salt.

5. 5

   In a large mixing bowl, beat the butter and sugar until light and fluffy.

6. 6

   Add the eggs one at a time, beating well after each addition.

7. 7

   Stir in the vanilla extract.

8. 8

   Gradually fold the flour mixture into the butter mixture until just combined.

9. 9

   Add the cooled cocoa mixture and mix until smooth.

10. 10

    Divide the batter evenly among the cupcake liners, filling each about two-thirds full.

11. 11

    Bake for 16–20 minutes, or until the cupcakes are well risen and a skewer inserted into the centre comes out clean.

12. 12

    Remove from the oven and cool in the tin for 5 minutes.

13. 13

    Transfer to a wire rack and allow to cool completely before frosting.

14. 14

    Melt the chocolate in a heatproof bowl set over a pan of gently simmering water. Allow to cool to room temperature.

15. 15

    Beat the butter until smooth and creamy.

16. 16

    Gradually add the icing sugar and beat until light and fluffy.

17. 17

    Add the vanilla extract and mix well.

18. 18

    Pour in the cooled melted chocolate and beat until smooth and glossy.

19. 19

    Spread the frosting over each cupcake using a palette knife, or pipe decorative swirls using a large star nozzle.

20. 20

    Decorate with chocolate shavings, sprinkles or fresh berries if desired.