I got this recipe from Andrea Cabrera-Yu (my batch mate from high school) which she got from a colleague from ING. Thanks Rea for this recipe :)
2 cups boiling water (Whoa! Just realized I used 1 cup instead of 2 cups. glad it still turned out great)
1 cup unsweetened cocoa powder (I used Hershey's)
2 3/4 cups all purpose flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, softened (I used the whole slab of Anchor unsalted butter which is 227g)
2 1/4 cups white sugar
4 large eggs
1 1/2 teaspoons pure vanilla extract
1. Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, pour bowling water over cocoa and whisk until smooth. Let the mixture cool. Sift together flour, baking soda, baking powder and salt. Set aside.
2. In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at a time then stir in vanilla. Add the flour mixture alternately with the cocoa mixture. Spread batter into the cupcake pans (only fill in up to 2/3 the volume).
3. Bake in preheated oven for 25-30 minutes. (I baked my cuppies for 25 mins)
Makes about 3 dozens of cupcakes.
My baking station
Dry ingredients and cocoa mixture
The little boy is curious
2nd batch nicely done!