Butter Chocolate Cupcake

Table of contents:

Butter Chocolate Cupcake
Butter Chocolate Cupcake


  • 2 cups hot water
  • 1 cup cocoa
  • 2 and ¾ cup flour
  • 2 teaspoons baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon s alt
  • 1 cup soft butter
  • 2 and ¼ cups sugar
  • 4 eggs
  • 1 and ½ teaspoons vanilla extract


Heat the oven to 180 degrees. Grease a round cake tin. In a large bowl, mix the hot water with the cocoa. Blend with a wire whisk until smooth. Leave to cool. Separately sift the flour, s alt, soda, baking powder. Set aside.

In a large bowl, beat the softened butter with the sugar until smooth. Add the eggs one at a time, beating after each. Add the vanilla. Finally, add the dry ingredients and the cocoa. Smash it.

Bake for about 30-40 minutes in the preheated oven. Allow to cool before slicing. The mixture can also be divided into three equally sized trays, then used as scones. You can put cream or filling of your choice between the sandwiches.

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