Cocoa Cupcakes
Preparation
30 MIN
Cooking
20 MIN
Output
18
Freezes

Cocoa Cupcakes

Ingredients

    Cupcakes

  • 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

    Frosting

  • 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

Preparation

Cupcakes

  1. 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.
  2. In a bowl, combine the sugar, flour, cocoa powder, baking powder, and salt. Set aside.
  3. 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.
  4. 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.

Frosting

  1. In a bowl, beat together all the ingredients with an electric mixer until the frosting is smooth.
  2. With a spreading knife or pastry bag fitted with a plain or fluted tip, frost the cooled cupcakes.