Cocoa Cupcakes

Name: Cocoa Cupcakes
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 18
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

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Preparation 30 MIN

Cooking 20 MIN
Makes 18
Freezes

Ingredients
Preparation

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

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.

Frosting

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