Chocolate Cupcakes Ingredients:
1/2 cup Dutch-processed cocoa powder
1 cup boiling hot water
1 1/3 cups All purpose flour
2 tsps baking powder
1/4 tsp salt
1/2 cup unsalted butter, room temperature
1 cup granulated white sugar
2 large eggs
2 tsps vanilla extract
3 tbsps butter
4 cups confectioner’s sugar
2 tbsps heavy cream
½ tsp salt
2 tsps vanilla
Orange food coloring
Chocolate Cupcakes Method:
Preheat oven to 375 degrees F (190 degrees C). 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 beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating until smooth.
Scrape down the sides of the bowl as needed. 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 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. (Do not over bake or the cupcakes will be dry.)
Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing.
These cupcakes are best the day they are made, but can be covered and stored for a few days.
Icing Method :-
Take butter and blend it with the confectioner’s sugar and vanilla.
Do this until you have a thickened mixture.
Then take your cream and begin to blend it together.
When that is done,add salt.keep aside some white Icing add in your orange food coloring to remaing Icing..
Blend well and frost your cupcakes with Orange Icing.
With White Icing and chocolates decorate your cupcake.