Chocolate Cloud Cupcakes

Instructions

1. Adjust oven rack to middle position and preheat oven to 350F/180C. Line a standard muffin pan with 12 cupcake liners. Set aside.

2. In a medium, heat proof bowl, place together the cocoa powder and baking soda. Carefully pour in the boiling water (or coffee) and whisk until the mixture is well combined and foaming subsides. Mixture will foam up at first then calm down as it sits. Set aside to cool slightly while preparing the remaining ingredients.

3. Meanwhile, in a separate large mixing bowl, whisk together the melted butter, oil, granulated sugar, vanilla and salt until well blended. Whisk in the egg until combined.

4. Add in the lukewarm cocoa mixture and whisk to combine. Blend in the heavy cream until the mixture is uniform in color.

5. In a separate medium bowl, whisk together the flour and baking powder to combine, then add to the cocoa mixture. Gently whisk it in until well blended. Batter will be very thin.

6. Preferably using a 1/4 cup measure ice cream scoop with a release mechanism, divide the batter evenly among the prepared cupcake liners until 2/3 full.

7. Bake until the center springs back to the touch and a toothpick inserted into center comes out clean or with a few moist crumbs attached; 19 - 21 minutes. Do not overbake

8. Allow the cupcakes to cool in the pan for about 5 minutes before transfering them to a wire rack to cool completely before frosting.

9. To frost, fill a piping bag fitted with a large round tip, with the Chocolate Cloud Italian Buttercream. With the tip facing the center of the cupcake at a 90 degree angle, squeeze the piping bag to release a round dollop of buttercream. Alternatively, an ice cream scoop with a release mechanism may be used to apply the buttercream over the cupcakes.