i made these for a party last weekend and they were a big hit. the cupcakes i made from scratch, however, i cheated on the frosting – sorey! i’m still working out the kinks of making a frosting that is a consistency i like, so i figured since i was short on time, i would just go with the for sure route.
*note: i thought the flavor of these cupcakes were great, but felt they were a little dry. everyone else told me i was crazy, though, so you’ll have to decide for yourself*
CHOCOLATE CUPCAKES (from the joy of baking)
1/2 cup Dutch-processed cocoa powder
1 cup boiling hot water
1 1/3 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, room temperature
1 cup granulated white sugar
2 large eggs
2 teaspoons pure vanilla extract
Preheat oven to 375 degrees F
Lightly butter, or line muffin cups with paper liners.
In a small bowl stir until smooth the boiling hot water and the cocoa powder. Let cool to room temperature.
In another bowl, whisk together the flour, baking powder, and salt.
Then in the bowl of your electric mixer, or with a hand mixer, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating until smooth. Beat in the vanilla extract. Add the flour mixture and beat only until incorporated. Then add the cooled cocoa mixture and stir until smooth.
Fill each muffin cup 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 cupcakes completely
*i frosted them with a piping bag with a star tip – i added the sprinkles for a pop of color on the white. also, i apologize for the blurry photos. i only saved one cupcake from the party to photograph, quickly took the pictures and then ate the cupcake before uploading the photos and realizing they were blurry*