Heaven and hell cupcakes

Name: Heaven and hell cupcakes
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 2
Cuisine: En
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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Dessert

Very Easy

55 min

Preparation

Preparation25 min

Cook time30 min

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.