Shirazi Chocolate Cupcakes
By: Parul
Published: Thursday, January 27, 2011 - 1:36am

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

1 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. 2 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. 3 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. 4 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!