Chocolate Cupcakes
from ButterYum
makes 36 cupcakes
Ingredients
3/4 cup boiling water
3/4 cup dutch-processed cocoa powder
2 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
6 ounces unsalted butter, room temperature
2 cups granulated sugar
3 large eggs, room temperature
1 teaspoon fine salt
1 teaspoon vanilla extract
1 cup buttermilk
Directions
Preheat oven to 350F and place rack in center position.
Line muffin pan with paper liners; set aside until needed.
In a medium bowl, whisk together boiling water and cocoa powder until smooth; cover with plastic wrap and cool until needed.
In another medium bowl, whisk together the flour, baking soda, and baking powder; set aside until needed.
In the bowl of a stand mixer fitted with a BeaterBlade attachment, cream butter and sugar for a couple minutes until light and fluffy.
Add eggs, vanilla, and salt; mix until combined.
Add cooled cocoa mixture, flour mixture, and buttermilk; mix just until combined.
Use a #20 scoop to fill cupcake liners and tap the pan on the counter to even the level of batter before baking.
Bake cupcakes for 15-20 minutes until a toothpick inserted in the center comes out clean.
Cool cupcakes in pan for several minutes before transferring to a cooling rack to cool completely.
Note: be sure cupcakes are completely cool before frosting with Italian Meringue Buttercream (recipe and photos found here). You'll need to make 2 batches to frost 36 cupcakes.
adapted from recipegirl.com