Ingredients

The following ingredients have 12 Servings
  • For the Cupcakes;
  • 1/2 Cup Butter, Softened ((110g))
  • 1 Cup Caster Sugar ((200g))
  • 2 Large Eggs
  • 1/2 tsp Vanilla Extract
  • 1/2 Cup Cocoa ((50g))
  • 1 Cup Boiling Water ((250mL))
  • 1 1/3 Cups All-Purpose Flour ((194g))
  • 1/2 tsp Baking Soda
  • 1/2 tsp Baking Powder
  • 1 Pinch Salt
  • For the Frosting;
  • 2 Cups Icing Sugar ((250g))
  • 20 g Butter, (Softened)
  • 1/4 Cup Cocoa ((25g))
  • 2 Tbsp. Cream or Milk

Instruction

  • For the Cupcakes;
  • Preheat oven to 180°C (375F) and line a 12 piece muffin tray.
  • Mix the cocoa and boiling water together until the cocoa has dissolved. Place in the fridge to cool.
  • Cream the butter and sugar together.
  • Add eggs one at a time, beating well after each addition.
  • Mix the flour, baking soda and baking powder together.
  • With the mixer on, add a 1/3 of the flour mixture to the butter mixture. Then add a 1/3 of the cocoa mixture. Continue alternating between the two, always beginning and ending with flour mixture. Stir in the vanilla extract. 
  • Spoon the mixture evenly between the muffin cases and place in the oven for 15 minutes or until a skewer comes out clean and the cupcakes are soft to the touch.
  • Place them on a tray to cool completely.
  • Chocolate Frosting;
  • Beat the softened butter until creamy.
  • Add cocoa and cream or milk and beat.
  • Slowly add the icing sugar as the beaters are going. If the mixture is too stiff add a bit more cream until it is the right consistency.