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Preheat oven to 375F degrees. Line 14 muffin cups
with liners.
Over high heat, bowl the water in a small
saucepan. Pour the unsweetened cocoa powder into a
medium sized bowl and mix with boiling water until
smooth. Allow to cool to room temperature by
placing in the refrigerator as you prepare the
other ingredients.
Whisk together the flour, baking powder, and salt
in a medium sized bowl. Set aside.
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In a large bowl, using an electric hand or stand
mixer, cream the softened butter and sugar until
light and fluffy. Add the eggs, one at a time,
beating until smooth. Scrape down the sides of the
bowl as needed. Beat in the vanilla extract.
Slowly add the flour mixture and beat only until
just combined. In a steady stream, add the cooled
cocoa mixture and stir until smooth.
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