#hot-cocoa

#hot-cocoa

HOT COCOA CUPCAKES 1 1/2 cups granulated sugar 1 2/3 cups all-purpose flour 1/2 cup plus 1 Tbsp cocoa powder 1/4 teaspoon baking powder 1/4 teaspoon baking soda 3/4 teaspoon salt 2 large eggs 3/4 cup milk 1/3 cup plus 1 Tbsp vegetable oil 1/2 tablespoon pure vanilla extract 3/4 cup very hot water VANILLA BEAN WHIPPED CREAM ICING 1 cup heavy whipping cream 1/2 teaspoon pure vanilla extract 3 - vanilla beans, scraped (about 2 tsps) 1 tablespoon granulated white sugar For the cupcakes, preheat the oven to 350 degrees F. Sift together sugar, flour, cocoa, baking powder, baking soda, and salt. Separately, whisk together eggs, milk, oil, and vanilla extract in a medium bowl. Slowly add dry ingredients to wet ingredients and mix at low speed until incorporated. Gradually add hot water until combined. Pour batter into a lined cupcake tin. Bake about 20-25 minutes, or until they pass the toothpick test. Remove and let cool.

When doing my research, I ended up going down the biggest rabbit hole of cocoa information I could ever have imagined. For instance, many cocoa powders have been alkalized, which means that they've been treated with potassium carbonate. This allows for changes to be made in acidity level, color, and flavor. And there is more than one alkalization process that can be done, which adds another level to the cocoa processing.