Shirazi Chocolate Cupcakes

Photo: Parul

Ingredients

1/2 cup (50 grams) Dutch-processed cocoa powder

1 cup (240 ml) boiling hot water

cups (175 grams) all purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup (113 grams) unsalted butter, room temperature

1 cup (200 grams) granulated white sugar

2 large eggs

2 teaspoons pure vanilla extract

Preparation

Preheat oven to 190 degrees C. Lightly butter, or line 16 muffin cups with paper liners. In a small bowl mix the cocoa powder with the boiling hot water till smooth. Let it cool to room temperature.

In another bowl, mix the flour, baking powder, and salt. Then use a whisk or a hand mixer to beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating until smooth. Beat in the vanilla extract. Step 3: Add the flour mixture and beat only until well mixed. Then add the cooled cocoa mixture and stir until smooth.

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. Remove from oven and cool. This will make about 16 cupcakes.

Toppings: You can use whipped dream, chocolate sauce or chocolate ganache as toppings to make the cupcake more attractive. I love using strawberry preserve, orange marmalad or mint spread!