– 1/2 cup cocoa powder
– 1 cup boiling hot water
– 1 1/3 cups sprouted spelt flour
– 2 tsp baking power
– 1/4 tsp salt
– 1/2 cup unsalted butter at room temperature
– 1 cup granulated white sugar
– 2 large eggs
– 2 tsp vanilla extract
– powdered sugar
Preheat oven to 375 degrees. Line muffin pan with paper liners (I used parchment paper, cut into squares).
In a small bowl stir until smooth the boiling hot water and the cocoa powder. Let cool to room temperature.
In another bowl, whisk together the flour, baking powder, and salt.
Then in the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating until smooth. Scrape down the sides of the bowl as needed. Beat in the vanilla extract. Add the flour mixture and beat only until incorporated. Then add the cooled cocoa mixture and stir until smooth.
Fill each muffin cup about two-thirds full (I used one regular muffin pan and one mini muffin pan) 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 place on a wire rack to cool.
Using a stencil made from wax paper, sprinkle powdered sugar on top of cupcakes to decorate.
Have a blessed Wednesday, friends!
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