Yield: Makes About 12 Cupcakes
- 1/2 cup boiling water
- 1/4 cup butter
- 1 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon soda
- 1 egg, beaten
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
In another bowl or on a sheet of wax paper, combine the flour, salt, baking powder, and baking soda.
In a small bowl, whisk together the egg, sour cream, and vanilla.
Add sifted dry ingredients to the cocoa mixture alternately with the egg and sour cream mixture. Fill greased and lightly floured cupcake cups about two-thirds full. Bake at 350° for 20 to 25 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Cool in the pan for 5 to 10 minutes. Remove from the pan and cool completely before frosting.
Frost with your favorite frosting, homemade or purchased. Makes about 10 to 12 cupcakes.
Cupcakes are shown with Chocolate Sour Cream Frosting.
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