Chocolate Cupcake Ingredients:
- 1 1/3 cups all purpose flour
- 1 cup boiling hot water
- 1/2 cup cocoa powder
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (room temperature)
- 1 cup white sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
Preheat oven to 375 degrees. Grease and flour your cupcakes pans or line them with paper.
In a small bowl stir the boiling hot water and the cocoa powder until smooth. Let cool to room temperature. In another bowl, whisk together the flour, baking powder and salt. Beat 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 until all together. Then add the cooled cocoa mixture and stir until smooth. Fill each cup about 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. Remove from oven and let cool before with frosting.
Green Frosting Ingredients:
- 1 cup butter (room temperature)
- 1 teaspoon vanilla extract
- 2 cups of powdered sugar
- 2 teaspoons milk
- 1-3 teaspoons of Kelly Green icing colour
Mix together the softened butter and vanilla until smooth. Add sugar gradually, allowing butter and sugar to cream together before adding more. Add the milk at little at a time to make the frosting creamier. Then, use the icing colour to tint the frosting green. Use a spatula or icing pipe to frost over cooled cupcakes.
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