Chocolate Sour Cream Cupcakes
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Ingredients
- 1/2 cup boiling water
- 1/4 cup (4 tablespoons) unsalted butter
- 1 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 large egg, beaten
- 1/2 cup sour cream
- 1 teaspoon pure vanilla extract
Instructions
- 1
Gather the ingredients. Preheat the oven to 350 F and line about 12 muffin cups with cupcake papers.
- 2
In the mixing bowl of an electric mixer, combine the boiling water, butter, granulated sugar, and cocoa powder. Beat on low speed until the mixture is smooth and the sugar is dissolved.
- 3
In another bowl, or on a large sheet of waxed paper, sift the flour, salt, baking powder, and baking soda. Mix gently.
- 4
In a small bowl, whisk together the egg, sour cream, and vanilla extract.
- 5
With the mixer on low, add the sifted dry ingredients to the cocoa mixture alternately with the egg and sour cream mixture. Mix until all of the ingredients are combined.
- 6
Fill the cupcake cups about two-thirds full with the batter. Bake for 20 to 25 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
- 7
Cool in the pan for 5 to 10 minutes. Remove the cupcakes from the pan to a wire rack and cool completely before frosting.
- 8
Top with your favorite frosting, homemade or purchased.
- 9
Enjoy.
