Was trying to make the Chica Cupcake (using a Marshmallow Fondant) for Kieran and decided to make a chocolate cupcake. Used this recipe from Joy of Baking and it was super soft, moist and yummy!! When I made up the batter, for a moment I thought the cake was a goner because the batter was very wet. However, it turned out perfect! This recipe is definitely a keeper!
50g (1 cup) Hershey's cocoa powder (original recipe called for Dutch processed cocoa powder)
240ml (1 cup) boiling hot water
175g (1 1/3 cup) self raising flour (or all purpose flour + 2 tsp baking powder)
1/4 tsp salt
113g (1/2 cup) unsalted butter
200g (1 cup) granulated sugar
2 large eggs
2 tsp vanilla extract
Method
Mix the cocoa powder into the hot water and leave it to cool.
Mix salt (and baking powder, if using all purpose flour) into flour and mix thoroughly with a hand whisk.
Cream butter and sugar until light and fluffy.
Add eggs one at a time, beating until smooth.
Add vanilla extract.
Add in the flour and beat until flour is incorporated. Do not overheat.
Stir in the cocoa mixture and stir batter until smooth.
Note: the batter is very wet and watery.
Fill cupcake liners until 3/4 full.
Bake at 180 degC for 18 - 20 min or until the toothpick comes out clean.
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