Flyaway Chocolate Cupcakes

Sift together flour, baking soda, baking powder and salt In a separate bowl whisk together hot water and cocoa into a smooth paste. Add cold water and whisk until combined.

Cream butter for 1 minute, add caster sugar and one egg. Beat until light. Add other egg and beat then stir in vanilla.

Add ½ the flour to creamed mixture and beat on low until combined.

Add ½ cocoa mix and beat Repeat with remaining flour and cocoa but don’t over beat.

Half fill cupcake papers.

Bake for 25mins at 170c or until springy Cool in tin for 5 mins before removing to wire cooling rack.