Sour Cream Fudge Cupcake Recipe
Adapted From "Baking Illustrated" pg 362
Makes about 2 dozen cupcakes
Prep Time: 30 minutes Total Time: 1 hour
1 1/4 cup All-purpose Flour
1 cup Cocoa Powder
1 cup Boiling Water
1/2 cup Sour Cream
2 tsp Vanilla Extract
16 tablespoons (2 sticks) unsalted butter, softened
1 3/4 cup Sugar
2 Eggs, room temperature
3/4 tsp Baking Soda
1/2 tsp Salt
1. Preheat an oven to 350F.
2. Mix cocoa powder and boiling water until smooth. Cool to room temperature, then stir in the sour cream and vanilla.
3. Beat the butter in the bowl of a standing mixer at medium-high speed until smooth and shiny, about 30 seconds. Gradually sprinkle in the sugar; beat until the mixture is fluffy and almost white, 3 to 5 minutes. Add the eggs 1 at a time, beating 1 full minute after each addition.
4. Whisk the flour, baking soda, and salt in a medium bowl. With the mixer at the lowest speed add about a third of the dry ingredients to the batter followed immediately by about a third of the cocoa mixture; mix until the ingredients are almost incorporated into the batter. Repeat until all the ingredients are used. Scrape the sides of the bowl and mix for 30 seconds more.
5. Portion out into cupcake tins that are lined with wrappers. Bake for 15-20 minutes rotating the pan halfway through the cooking time. Cake is done when a toothpick inserted into the middle comes out clean. Remove from oven and cool at room temperature for 30 minutes.
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