Monday, September 12, 2011

Dark Chocolate Cupcakes

adapted from
yield: about 30-32 cupcakes

2 cups boiling water
1 cup unsweetened cocoa powder
2 3/4 cups all purpose flower
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup butter at room temperature
2 1/4 cups white sugar
4 eggs
1 1/2 teaspoons vanilla extract
2 cups dark chocolate morsels

Preheat oven to 350 degrees.

In small saucepan on stove boil water. Remove from heat and add cocoa, whisking until smooth. Set aside to cool.

Sift together flour, baking soda, baking powder and salt in a medium bowl.

In a large bowl, cream butter and sugar together until light and fluffy. Add vanilla and eggs, one at at time, mixing well after each addition. Add the flour mixture, alternating with the cocoa mixture, beating on medium low until batter is fully combined. Fold in chocolate morsels.

Bake for 18-20 minutes in cupcake pan lined with baking cups. Allow to cool before frosting.

This printable recipe from