Petitchef

Heaven and hell cupcakes

Dessert
2 servings
25 min
30 min
Very Easy

Ingredients

Number of serving: 2
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

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.

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