Makes 12 cupcakes.
Ingredients
For the cupcakes
3 tablespoons Dutch-process coca powder
¼ cup hot water
1 ¼ cups unbleached all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
2 eggs, at room temperature
¾ granulated sugar
½ cup buttermilk, at room temperature
½ teaspoon pure vanilla extract
¼ cup unsalted butter, melted and cooled at room temperature
For the frosting
6 oz bittersweet chocolate
1 cup unsalted butter, at room temperature
2 cups confectioner’s sugar
Directions
Preheat the oven to 350F (180C). Line a standard muffin tray with paper liners.
In a small bowl, stir the coca powder into the hot water until it dissolves. Set aside.
In a medium bowl, sift the flour, baking powder, baking soda, and salt together. Set aside.
In a large bowl, whisk together the eggs and granulated sugar until combined. Whisk in the buttermilk, vanilla, and then the dissolved coca. Whisk in the melted butter followed by the dry ingredients slowly. Mix until all ingredients are incorporated; batter should be moist and smooth.
Pour the batter into the muffin tray, filling each cup about half full. Bake the cupcakes for about 15-20 minutes or until a tooth pick inserted at the center of one of them comes out clean.
Remove from oven and let cool for at least 10 minutes or more. Do not try to remove cupcakes from tray if still warm, as they will be very delicate.
To make the frosting, melt the bittersweet chocolate and let cool to remove temperature.
In a separate bowl, using either a stand mixer or hand-held mixer, beat the butter and confectioner’s sugar on medium speed until creamy and smooth. Add the melted chocolate until combined.
Refrigerate the cupcakes for about 30 minutes. Then remove from fridge and allow cupcakes to settle at room temperature before serving.
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