My friend Leslie is amazing, and she's doing the MS Bike Ride for the 10th time. She's set a fundraising goal of $2500 and every year she holds a bake sale at her office to raise some money. She emailed me to ask if I would do some baking for her sale, and the answer was: of course! Leslie was busy in her kitchen whipping up cookies and loaves so I decided to add some cupcakes. I really like this cupcake recipe because the cake is really chocolaty and moist. I made a pink vanilla buttercream to top them off (with sprinkles of course!)
Good luck on your ride Les!
- 1/2 cup butter, cut into pieces
- 2 oz. bittersweet chocolate, chopped
- 1/2 cup cocoa powder
- 3/4 cup cake flour
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 3 large eggs (I used 2 duck eggs)
- 3/4 cup sugar
- 1 tsp vanilla
- 1/4 cup vegetable oil
- 1/2 tsp salt
- 1/2 cup sour cream
Preheat oven to 350F and line a 12 cupcake pan with paper liners. Combine the butter, chocolate and cocoa powder in a double-boiler or in a heatproof bowl set on top of a pot with simmering water that doesn't touch the bottom of the bowl. Stir the mixture as it melts until it is smooth. Remove from the heat allow to cool.
Mix the flour, baking powder and baking soda together in a small bowl. Whisk the eggs in the bowl of the stand mixer then add the sugar, vanilla, oil and salt and whisk until combined.
Add the cooled chocolate mixture and mix until fully combined. Add about 1/3 of the flour mixture and whisk until combined. Whisk in the sour cream, then add the remaining 2/3 of the flour mixture and whisk until the batter is thick and smooth.
Divide the batter evenly between the cupcake cups (I like to use a cookie scoop, especially because this batter is so thick). Bake the cupcakes on a center rack for 18 to 20 minutes or until a toothpick inserted into the center comes out with only a few crumbs. Allow the cupcakes to cool on a wire rack and frost when fully cooled.
Recipe adapted from America's Test Kitchen: More Best Recipes