Cocoa Cupcakes
Cocoa Cupcakes
Ingredients
- 1 1/2 cups (375 ml) sugar
- 1 1/4 cups (310 ml) unbleached all-purpose flour
- 1/2 cup (125 ml) cocoa powder, sifted
- 1 teaspoon (5 ml) baking powder
- 1/4 teaspoon (1 ml) salt
- 2 eggs
- 3/4 cup (180 ml) warm water
- 1/2 cup (125 ml) canola oil
- 2 teaspoons (10 ml) white vinegar
- 1 teaspoon (5 ml) vanilla extract
- 2 cups (500 ml) icing sugar, sifted
- 6 tablespoons (90 ml) unsalted butter, slightly softened
- 3 tablespoons (45 ml) hot water
- 2 tablespoons (30 ml) cocoa powder, sifted
Instructions
- With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line 18 muffin cups with paper or silicone liners. Set aside.
- In a bowl, combine the sugar, flour, cocoa powder, baking powder, and salt. Set aside.
- In a large bowl, combine the eggs, water, oil, vinegar, and vanilla with a whisk. Add the dry ingredients and stir until the batter is smooth.
- With a 45 ml (3 tablespoons) ice cream scoop, spoon the batter into the cups. Bake for about 20 minutes or until a toothpick inserted in the centre of a cupcake comes out clean. Let cool on a wire rack.
Cocoa Cupcakes