1/2 cup – Dutch processed dark cocoa powder
1 cup – boiling water
1 1/3 cup – Sifted all-purpose flour
2 tsp Baking powder
1/2 cup room temperature unsalted butter
1/4 tsp salt
1 1/4 cup – Granulated white sugar
2 – Large eggs
1 1/2 tsp pure vanilla extract
4 ounces – Unsweetened chocolate, coarsely chopped
2/3 cup Unsalted butter, room temperature
1 1/3 cups – Sifted powdered sugar or icing sugar
1 1/2 tsp Pure vanilla extract
Pre-heat the oven to 375°F Line 16 cupcake liners and keep it ready. Whisk all the dry ingredients like salt, baking powder and all-purpose flour, keep aside. In another bowl mix the hot water and cocoa powder until smooth and bring the mixture to room temperature.
Beat the butter and sugar until light and fluffy, use a hand mixer or an electric mixer. Add the eggs one at a time and beat in vanilla extract.
Slowly add the flour mixture until everything is incorporated. Finally add the cocoa mixture and mix everything well.
Add the mixture to the cupcake liners until they are 2/3rd full.
Bake for 17-19 minutes until tooth pick inserted comes out clean. Do not over bake the cupcakes as they will lose the moistness. Remove from oven and cool them on a wire rack.
Once the cupcakes cools,you can smear the frosting on the cupcake using a spatula or if you have a piping, use a large 1M thick open star tip to make the swirls on the cupcake.
Melt the chocolate pieces in the microwave or place the heat proof bowl with chocolate on a saucepan of simmering water. Mix it until it melts and forms a smooth texture.
In another bowl beat the butter well, add the powdered sugar and beat again. Mix it until smooth and fluffy. Add the vanilla extract and the melted chocolate, beat until smooth and glossy for about 3-4 minutes.
Smear or add into the piping and decorate the cupcakes as you like!