Saturday, May 05, 2012


I found this recipe in had tried several times with different topping. These cupcakes are one of my favorite cupcake recipes. The cakes are very moist and tender and they are pack with lot of chocolate flavor. The chocolate flavor comes from a large amount of cocoa powder in the cake. For the topping I used white chocolate and strawberry. These cupcakes are best the day they are made, but can be covered and stored for a few days. Perfect for party and HITEA.

Cocoa Cupcakes

Adapted from : -


1/2 cup (50 grams) Dutch-processed cocoa powder

1 cup (240 ml) boiling hot water
1 1/3 cups (175 grams) all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (113 grams) unsalted butter, room temperature
1 cup (200 grams) granulated white sugar
2 large eggs
2 teaspoons pure vanilla extract


Preheat oven to 375 degrees F (190 degrees C). Lightly butter, or line 16 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 of your electric mixer, or with a hand mixer, 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


Nazrah said...

Ada topping white choc tentu menambah sedap kan..cantik betul pokadot cup tu...

Amie said...

Aduhai Kak Paty sayangggg.... bolehkah Amie pinjam tangan Kak Paty yang penuh magic tu????

Unknown said...

as-salam siss..wahhh nampak sungguh menarik cupcakes nih sis, kalu depan mata mesti dh ngaapp 2 biji hehehe..

You Might Also Like These

Related Posts Plugin for WordPress, Blogger...