Heaven and hell cupcakes

Ingredients

• 3/4 cup unsweetened Dutch-process cocoa powder
• 3/4 cup hot water
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 1/4 teaspoons coarse salt
• 1 1/2 cups unsalted butter
• 2 1/4 cups sugar
• 4 large eggs, room temperature
• 1 tablespoon plus 1 teaspoon pure vanilla extract
• 1 cup sour cream, room temperature

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Preparation

• Preheat oven to 350°. Line standard muffin tins with paper liners.
• Whisk together cocoa and hot water until smooth.
• In another bowl, whisk together flour, baking soda, baking powder, and salt.
• Melt butter with sugar in a saucepan over medium-low heat, stirring to combine. Remove from heat, and pour into a mixing bowl. With an electric mixer on medium-low speed, beat until mixture is cooled, 4 to 5 minutes.
• Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed.
• Add vanilla, then cocoa mixture, and beat until combined. Reduce speed to low.
• Add flour mixture in two batches, alternating with the sour cream, and beating until just combined after each.
• Divide batter evenly among lined cups, filling each three- quarters full.
• Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes.
• Transfer tins to wire racks to cool 15 minutes; turn out cupcakes onto racks and let cool completely.