Preheat the oven to 350F (177C). Line a cupcake tray with 24 patty cases.

Place the cocoa powder into a small bowl. Add the hot water and whisk together until smooth, then set aside to cool.

In another bowl, add the eggs and vanilla. When the cocoa liquid has cooled, add ¼ of the liquid to the eggs and mix together lightly.

In the bowl of a stand mixer with the whisk attachment, add the flour, sugar, baking powder and salt and mix for 30 seconds to combine. Add the butter and remaining cocoa liquid and mix on low speed until all the dry ingredients are moistened.

Increase the speed to medium and beat for 1 and a half minutes to aerate the mixture. Scrape down the sides of the bowl then add the eggs in 3 additions, scraping down the sides of the bowl between each addition. Beat for 30 seconds after adding each egg.

Scoop the batter into the patty cases and bake for 30 minutes or until a toothpick comes out clean from the centre.

Remove the tray from the oven and let the cupcakes cool in the pan, then remove and place on a wire rack to cool completely.

These cupcakes pair perfectly with Swiss meringue buttercream and your choice of decorations.

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