AChocolate Cupcakes: 1/2 cup (50 grams) Dutch-processed cocoa powder 1 cup (240 ml) boiling hot water 1 1/3 cups (175 grams) all purpose flour 2 teaspoons baking powder 1/4 teaspoon salt 1/2 cup (113 grams) unsalted butter, room temperature 1 cup (200 grams) granulated white sugar 2 large eggs 2 teaspoons pure vanilla extract
This is the recipe I use for my chocolate cupcakes. I really love the moist, soft tender crumbs. The cupcakes always rise nicely in the oven and shrink to almost 1/2 the size when it cools. I have tried not to open the oven door in between baking, reducing the baking powder to 1.5 tsp but nothing works. I'm using souffle cups instead of paper liners as I prefer the stability when covering it in fondant. Can someone please kindly advice me?