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Chocolate Cupcakes

July 7th, 2012 by Susan

You may or may not have noticed that I’m on a baking kick.  Though one of my favorite childhood memories is making Christmas cookies with my mom and sister, I have never considered myself a baker.  Don’t get me wrong, I enjoy baking, but I’ve never thought I was very good at it.  Baking is an exact science- perfectly measured ingredients to achieve the perfect texture- while my cooking style is more “a dash of this, a pinch of that.”  After moving to the Rockies, and numerous baking at altitude failures, I had pretty much written off baking.

Problem is I like challenges.  And I like reading recipes.  And I kept finding desserts that I desperately wanted to try.  So, about a year and a half ago, I started baking again.  It started slowly– a scone here, a cookie there–until last fall when I just couldn’t stop myself.  I was baking every other week.  There was always something I had to try.  So I keep trying new baked desserts, and I’m glad I decided to give it another go.

My most recent baking success?  Mini filled chocolate cupcakes.  There are certain things that I think everyone should have a recipe for:  pesto, mashed potatoes, pasta salad.  Chocolate cupcakes is one of those recipes for which everyone should have a go to.  Slight problem with that:  I didn’t have one.  When I was reading a recipe that called for “your favorite chocolate cake recipe,” I was at a loss.

After taking so much time off from baking, I hadn’t built up any standard recipes.  So, I had to find a one.

Here is my now go to recipe for chocolate cupcakes

 

Chocolate Cupcakes (adapted from The Brown Eyed Baker)

1/2 cup unsweetened cocoa powder

1/2 cup hot water

2 1/4 cups all purpose flour

3/4 teaspoon baking soda

3/4 teaspoon baking powder

1/2 teaspoon salt

1 cup unsalted butter, at room temperature

1 2/3 cups sugar

2 eggs

1 tablespoon vanilla extract

3/4 cup sour cream

Preheat the oven to 350 degrees.  Line a muffin pan with cupcake liners.

In a small bowl, mix the cocoa powder with the hot water until smooth.  In another bowl, mix the flour, baking soda, baking powder and salt.

Combine the butter and sugar in a saucepan over medium heat.  Cook, stirring occasionally, until the butter is complete melted.  The mixture should be smooth.  Transfer the butter sugar mixture to the bowl of a stand mixer and beat until the mixture is cool.  This should take about 5 minutes.

Add the eggs one at a time, mixing until incorporated after each addition.  Add the vanilla and cocoa mixture.

Add the flour in three additions, alternating with the sour cream.  Divide the batter evenly between the cupcake liners.  Each liner should be about 2/3 full.  Bake until a toothpick comes out clean.  This will take 18-20 minutes for full size cupcakes and 15 for mini cupcakes.

Cool before frosting and enjoy!

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