As you have probably noticed, I’ve been on a major cupcake kick lately. All I think about is different cake and frosting combinations. Some of them are pretty basic and some are way out there. I want to try making Earl Grey Misto cupcakes which would be a recreation of the flavors in one of my favorite hot beverages. Maybe next week I will throw up a poll on Facebook so you can help me decide what flavor to make next!
This recipe is a fairly basic one, but it is my all time favorite way to make chocolate cake. Adding the cocoa to boiling water helps to “bloom” the flavors of the chocolate and you wouldn’t believe what a difference it makes in the final result. Talk about moist and flavorful. Try it ASAP.
1 cup boiling water
1 1/3 cups Flour
2 Tsp Baking Powder
1/4 tsp Salt
1/2 cup Butter at room temperature
1 cup Sugar
1 Tsp Vanilla
Preheat oven to 375 degrees. Line muffin tins with 16 paper liners.
Boil the water in a small pot, once boiling add the cocoa powder and stir until smooth. Turn off the heat and let this cool completely.
In another bowl sift together the four, baking powder and salt.
In the bowl of an electric mixer, cream the butter and sugar until fluffy. Add the eggs, one at a time, until smooth. Beat in Vanilla. Add the flour mixture and beat until just barely combined. Add the cooled cocoa mixture and hand mix untik smooth.
Fill each muffin tin with an equal amount of batter. Bake unti 16-20 minutes. They are done when a toothpick inserted into the center comes out clean. Cool on a wire rack.
Chocolate Butter Cream Frosting:
1 cup (two sticks) butter
2 cups powdered sugar
1/3 cup cocoa
1/4 cup milk
Cream butter in an electric mixer.
With the mixer on low add the cocoa and powdered sugar, alternating with milk.
You can control the consistency by adding more or less milk. If you are planning on piping the icing on the cupcakes you would want to keep it thicker but you can thin it if you are spreading it on the cakes.