Chocolate Cupcakes

Living bang opposite a bakery,I was a big fan of cakes,pastries and cupcakes.Many a times,I came back from school hoping to hear the golden words..”theres no snack here,get anything from the bakery”[even though it was very rare].I used to throw the schoolbag around and literally run to the bakery;).Last time I went home,I made a trip there and found that I am no longer intrigued by the stuff displayed there.Does that mean the child in me has grown old? Or have I grown old..huh,maybe I have.Of course now that we also have to look for the calorie tag,many things don’t look that exciting anymore..!!

I skipped the cakes section and came back home buying a bag of cupcakes[about a dozen].Me and my brothers happily munched it reminiscing about the good old school days.I always wondered back then why amma and appa didn’t have those sweet treats.I always asked her-“you can’t see the egg no,then why can’t you have it”??Now I understand and with the limited baking prowess that I have,I bake her eggless baked stuff.

I made these Chocolate Cupcakes using Nags’ recipe.I skipped the frosting and we had it plain.Absolutely loved it.They have been packed neatly and are off to my hubby’s friends tomorrow:).

Chocolate Cupcakes

Recipe adapted from Nags,original recipe source Joy of Baking

Ingredients

Cocoa powder - ½ cup(50 gms)

Boiling hot water - 1 cup(240 ml)

All purpose flour - 1 1/3 cups(175 gm

Baking powder - 2 tsp

Salt - ½ tsp

Unsalted butter at room temperature - ½ cup(113 gms)

White sugar, powdered - 1 cup(200 gms)

Eggs - 2

Vanilla extract - 2 tsp

Method

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, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating until smooth.

Beat in the vanilla extract. Add the flour mixture and beat only until incorporated.

Then add the cooled cocoa mixture and stir until smooth.

Preheat oven to 190 degrees C.

Lightly butter, or line 16 muffin cups with paper liners.

Fill each muffin cup two-thirds full with batter and bake for about 16-20 minutes or until risen, springy to the touch, and a toothpick inserted into a cupcake comes out clean.

Cool on a wire rack and munch away to glory:)