Chocolate Cupcake

I love cupcakes. Since they are small,you can pretend that you are taking in less calories. Though, this doesn't hold true for me because once I begin eating them I can't stop picking up the next one. I have begun my baking journey by baking the simplest of them, the chocolate cupcake. I had planned to use a chocolate frosting but was in hurry the day these were made, so finally settled for the simplest buttercream frosting. If you look at the cupcake recipes online, plenty of frosting is used , But I have used it miserly as this frosting is very sweet.
As my learning process continues ,I have learned of many other kind of frosting techniques like Italian meringue buttercream , Swiss meringue buttercream  .I am yet to  try them.

Ingredients
For 16 cupcakes.

 1/2 cup  Dutch-processed cocoa powder

1 cup  hot water

1 1/3 cups  all purpose flour [maida]

2 tsp baking powder

1/2 tsp salt

1/2 cup unsalted butter, room temperature

1 cup granulated sugar

2 large eggs

2 tsp  vanilla extract OR 1 tsp vanilla essense [Preferably use vanilla extract]

Preparation

1. Preheat oven to 185 degrees C. 
2. Line and butter cupcake pan with paper liners. 
3. In a small bowl stir  boiling water and cocoa powder till it is smooth.No lumps should remain. Cool it to room temperature. 
4. In a separate bowl whisk  flour, baking powder and salt. 
5. Beat butter and sugar until light and fluffy.
6. Add eggs, one at a time, beat till smooth.
7. Beat in the vanilla extract/essence.
8. Add the flour mixture and beat only until incorporated
9. Add the cooled cocoa mixture and stir until smooth.
10. Fill each cup about two-thirds full with batter .Don't fill it to the full as the batter will rise it will overflow and lose its shape.
11. Bake for about 16-18minutes or until risen and a toothpick inserted into a cupcake comes out clean.
12. Remove from oven and place on a wire rack to cool.
13. Start frosting when the cupcake is completely cooled.

Buttercream Frosting

2 cups sifted Icing or powdered sugar

1/2 cup unsalted butter, room temperature

1 teaspoon vanilla extract OR 1/2 tsp vanilla essence

2 tablespoons milk or light cream

1. Cream butter till smooth.
2. Add the vanilla extract.
3. Gradually beat in the sugar. Add the milk or cream and beat on high speed until frosting is light and fluffy.
4. If you want coloured buttercream add some food colour.

The Recipe has been followed from JoyofBaking

Notes:

To make it more chocolaty add some melted chocolate in the cupcake batter. I felt a bit more chocolate flavor was needed.