One of my new favourite things to do in baking is to actually make a cup of hot chocolate or coffee when a recipe calls for ground coffee or cocoa! And it really does make a difference! This is my new go to chocolate cupcake recipe. And I always have most of these ingredients at home!
1 cup hot water
1/2 cup cocoa powder (good quality)
1+1/3 cup plain flour
2 tsp baking powder
Generous pinch of salt
1/2 cup margarine
1 cup caster sugar
2 tsps Madagascan vanilla extract
Set oven to 180 degrees celcius. Line a cupcake tray with 12 liners.
For me this made 12 -16 cupcakes (I only have one cupcake tray in NZ at the moment).
Combine hot water and cocoa and set aside to cool down.
Sieve flour, baking powder and salt together and set aside.
Beat margarine until pale and then sieve in sugar. Beat again until creamed together. Add eggs, then the vanilla to this mixture and beat further until combined thoroughly.
Then add your flour in 3 batches. It will look dry but don’t worry!
When this is almost incorporated add in the cocoa mixture. Again in 3 batches. Combine thoroughly until you have a thick but smooth batter.
Bake for about 10-20 minutes, check after 10 and turn them around. Then check again after 5 minutes. They should be slightly springy to touch and a toothpick should come out clean if they are cooked fully.
Set aside to cool.
1/2 cup of unsalted butter (good quality)
1 cup icing sugar
1/4 cup cocoa powder
2 tbsp cream
1-2 tsp vanilla extract
Beat butter until it is pale white and fluffy.
Add icing sugar a little at a time. ( it will look too dry)
Add the cocoa and combine.
Then add the cream and vanilla extract and beat thoroughly.
If you think it’s too loose for the temperature/ time of year / environment they’ll be in then add more icing sugar.
As it is winter here and my kitchen is freezing this was perfect.
Pop into a piping bag with chosen tip and pipe onto cupcakes.