Sometimes nothing satisfies like delicious, moist dark chocolate! Here’s my answer to that one: a nice, light and moist chocolate cupcake with a rich buttercream icing. I will admit I don’t use the whole recipe of icing in the proposed recipe. But that’s a story for another day. The cake is divine. Hope you enjoy it as much as we do!
Makes 16 Cupcakes
Ingredients:
1 c unbleached flour
½ t salt
½ t baking soda
½ c cocoa powder (prefer Valrhona)
1 t espresso powder
¼ c unsalted butter (room temperature)
1 c sugar
2 oz. chocolate (prefer dark chocolate, such as semisweet)
2 large eggs (room temperature)
2 large egg yolks (room temperature)
½ c + 1 T vegetable oil (use a liquid measuring cup)
2 t vanilla
1/3 c full-fat sour cream (I prefer Daisy)
½ c water (room temperature – use liquid measuring cup)
Directions:
Preheat oven to 350º F. Line cupcake tins with paper liners and set aside.
Sift together flour, salt baking soda, cocoa powder and espresso powder into a separate medium- sized bowl.
In bowl of stand mixer, mix butter and sugar until combined. Melt the chocolate either in a double boiler or in the microwave in twenty second bursts until smooth. Set aside until it is cool enough to touch.
Then, add the melted chocolate to the sugar/butter in the stand mixer. Mix just until combined.
Mix in eggs and egg yolks one at a time – just until combined.
Mix in oil, vanilla and sour cream until just combined.
Add the dry ingredients to the wet ingredients in three portions, mixing each time just until combined.
Mix in the water until just combined.
Fill cupcake liners 2 / 3 full and bake for 18 minutes. Check with a pick for doneness.
Immediately remove the cupcakes from the tin once the pick comes out clean and place them on a cooling rack. Cool before frosting.
Frost with your favorite chocolate icing. A good one is Ina Garten’s Buttercream Frosting.
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