Black Tie Cupcakes

Source: Form V Artisian

Black Tie Cupcakes

1 1/2 cups flour
2/3 cup Dutch-processed cocoa powder
1 Tbsp corn starch
1 1/2 tsp baking powder
1 tsp baking soda
3/4 tsp salt
1 cup sugar
1 large eggs
1/3 cup vegetable oil
1 Tbsp corn syrup
1 tsp vanilla
1 cup boiling water

Preheat oven to 350°F. Line 18 standard muffin cups with paper liners.

In a large bowl, sift together flour, cocoa powder, corn starch, baking powder, baking soda and salt. Whisk in sugar until all dry ingredients are blended. Add eggs, vegetable oil, corn syrup and vanilla. Beat with an electric mixer on medium-low for about 30 seconds (batter will be dry and appear crumbly). Slowly add boiling water and beat on medium-high until batter is smooth, about 1 minute.

Divide batter evenly among muffin cups, filling them about halfway. Bake until a toothpick inserted into the center comes out clean, about 15 minutes.