Chocolate Sour Cream Cupcakes
yields 24 regular cupcakes
2 cups all-purpose flour
1 3/4 cups sugar*
1 1/2 teaspoon baking soda
1/4 teaspoon salt
Four 1-ounce squares unsweetened baking chocolate*
1 cup (2 sticks) unsalted butter, room temperature
1 cup (240 ml/g) sour cream, room temperature
4 large eggs, room temperature
1/2 cup strong coffee
1 teaspoon vanilla extract
*I used 4ounce semi-sweet chocolate chips
* I ran out of sugar so I used 1 2/4 cups regular sugar
Preheat your oven to 350’. Line 24 cupcake tins with baking papers. Sift together dry ingredients. Set aside.
In a large bowl place over a saucepan of gently simmering water, melt together chocolate and butter. Remove from heat. Whisk in sour cream, eggs, coffee and vanilla until well-combined. Add flour mixture and whisk until evenly combined.
The batter is liquidy, that’s ok.Fill each baking cup 2/3 full. Bake for 15 minutes or until toothpick inserted comes out clean.
Cupcakes are moist and fluffy. Remember to let them cool 10 minutes on the pan and completely cool on cooling rack.
