1/2 cup Dutch-Processed Cocoa Powder
1 cup boiling water
1 1/3 cups All-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter
1 cup white sugar
2 large eggs
2 teaspoon vanilla extract
Preheat oven to 375 degrees. Lightly butter, or line 16 muffin cups with paper liners.
In a small bowl, stir until smooth the boiling water and the cocoa powder. Let cool.
In another bowl, whisk together the flour, baking powder and salt.
Then in a bowl, cream butter and sugar until light and fluffy. Add the eggs, one at a time, beating until smooth. Beat in the vanilla extract and the flour mixture. Then add the cooled cocoa mixture and stir until smooth.
Fill each muffin cup about two-thirds full and bake about 16-20 minutes.
Courtesy of JoyofBaking
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