Belgian Chocolate Cupcakes


2 cups boiling water

1 cup dark Belgian cocoa powder

2 3/4 cups all-purpose flour

2 teaspoons baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup butter, softened

2 1/4 cups white sugar

4 eggs

1 1/2 teaspoons vanilla extract


Preheat oven to 350° F (175° C). Grease or line muffin pans. In a medium bowl, pour boiling water over cocoa, and whisk together until smooth. Let mixture cool. Sift together flour, baking soda, baking powder, and salt, set aside. 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 alternating with the cocoa mixture. Spread batter evenly into greased or lined muffin pans. Bake for 25 to 30 minutes. Allow to cool. Top with favourite cake icing, ganache or whip cream frosting.