|It does not matter if it is black or white|
Instead of the usual butter, this recipe uses thickened cream which yields a smoother cupcake top.
Besides the interesting look , I like it for its dual flavor of cocoa and vanilla. Be sure to fill the cups to only half full or risk a 'runaway cupcake'.
Makes 12 cupcakes.
225g plain flour
2 tsp baking powder
1/8 tsp fine salt
2 eggs, room temperature
100g fine sugar
1 tsp vanilla extract
200ml thickened cream
1 1/2 tsp cocoa powder
2 tsp milk
Preheat oven to 180C.
In a medium bowl, combine flour, baking powder, salt and whisk. Set aside.
In a small bowl, combine cocoa powder and milk. Mix well and set aside.
In a large mixing bowl, whisk eggs, sugar and extract at medium high speed for about 3 minutes or until very pale and fluffy.
Add dry ingredients, alternating with cream. Whisk to combine.
Divide batter to 2 portions. In one portion, combine cocoa mix and whisk well.
For each cup, scoop cocoa batter followed by white batter till cup is 1/2 full.
Bake at 180C for 20-25 minutes.