During last sun, I tried it and yes, it was super easy, soft, very chocolately and proved to be popular too. I used Varlhona's cocoa powder, available from 360 deg Marketplace at ION or Shermay Lee's Cooking School. For quick warming of the eggs, immerse them in hot water for about 10 mins.
Here's the recipe with reduction in sugar and butter.
Recipe
43g unsweetened (alkalized) cocoa powder
118g boiling water
2 large eggs, at room temperature
3 tbsp water
1.5 tsp pure vanilla essence (mine is from Nielman Massey)
166g cake flour (or bleached all-purpose flour)
150g caster sugar
2 tsp baking powder
1/8 tsp baking soda
1/2 tsp salt
150g unsalted SCS butter at room temperature
paper cupcases
1. Mix boiling water with cocoa powder till smooth. Cover with cling wrap and allow to cool to room temperature, about 30 minutes. Cool in the refrigerator for faster cooling.
2. While waiting for the cocoa mixture to cool, prepare the wet ingredients. Mix together eggs, 3 tbsp water and vanilla till lightly combined.
3. Whisk flour, sugar, baking powder, baking soda and salt in another bowl to form the dry ingredients.
4. When the cocoa mixture is cooled, preheat the oven at 175 deg with the rack at the lower third.
5. Add the butter and cocoa mixture to the dry ingredients and beat till moistened at low speed. Increase the speed to medium and beat for 1.5 minutes. Scrape down.
6. In 2 phases, add in the egg mixture incorporating well after each time.
7. Using a porcelain soup spoon, scoop the batter onto the cup cases till 3/4 full.
8. Bake for 20 to 25 minutes or till a skewer comes out clean when inserted into the middle of the cupcake.
9. Leave to cool in the pan on the wire rack for about 10 mins. Thereafter transfer the cupcakes to cool on the wire rack. Store in room temperature up to 2 days when cooled completely. Thereafter, store in the refrigerator.
