To make excellent cupcakes, you’ll also need a good base, soft and delicious that melts in your mouth. In this recipe, I propose the best cocoa base for cupcakes that I have tested to date.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 12
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 cup all-purpose flour
- 1 egg
- 1/3 cup butter
- 3/4 cup sugar
- 1/4 cup unsweetened cocoa powder
- 1/2 cup water (hot)
- 1/2 packet baking powder
- 1 pinch salt
Tools
- Muffin Tins
- Baking Cups
Steps
To prepare the cocoa base for the cupcakes, start by dissolving the cocoa in a bowl with the hot (not boiling) water and whisk with a hand whisk or fork until it is well dissolved. Let it cool while in another bowl, beat the room temperature butter, together with the sugar and egg using an electric mixer. Then add the sifted flour, along with the baking powder and a pinch of salt. Continue to work with the mixer at low speed and add the dissolved cocoa, a little at a time. Mix until you get a homogeneous mixture.
Now take the muffin tin and insert 12 baking cups. Fill the cups 2/3 full with the cocoa mixture.
Bake in a preheated oven at 350°F for 20-25 minutes. Do the toothpick test.
Remove from oven and let cool in the tin.
