Sometimes, nothing can beat a delicious cupcake with chocolate frosting, especially when it is beautifully decorated. This scrumptious cupcake has a moist and rich chocolate mud cake texture and is topped with a light and delicious chocolate frosting.
In a bowl, whisk together the boiling water and cocoa until smooth and set aside to cool.
In a separate bowl, mix together the plain flour and the baking powder and set aside.
In another bowl, using an electric mixer, cream together the butter and sugar until it is light and fluffy.
Next, beat in the eggs, one at a time, until smooth and mix in the vanilla essence. Remember to scrape down the sides as needed.
Add the flour mixture to the wet mix and beat until combined.
With a spoon or spatula, fold in the cooled cocoa mixture until it's fully incorporated and smooth.
Fill each of the paper cups until they are approximately two-thirds full with batter and bake until the cupcake is springy to touch and when a skewer inserted into the cupcake comes out clean, which will take 16-20 minutes. If they are overcooked, they won't be moist.
Remove from the oven and place on a wire rack to cool.
In a heatproof bowl, melt the coarsely chopped chocolate over a saucepan of hot water. Once melted, removed from heat and allow it to cool to room temperature
In another bowl, beat the butter until creamy and light.
Add the icing sugar and beat until the mixture is light and fluffy and then add the vanilla essence.
While beating on low, add the melted chocolate until it is incorporated and then increase the speed to medium and beat until the icing is smooth and silky.
Either with a spoon or a large star tip piping bag, frost the cupcakes.
These cupcakes look amazing just by themselves, however, if you want these cupcakes to have more of a WOW factor, try adding sugar flowers or animals, cachous or coloured sugar.