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Get Started - 100% free to try - join in 30 secondsThese cupcakes have a really intense chocolate flavour and a super smooth texture. So yummy!
3/4 cup unsweetened cocoa powder
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter or margarine, softened
1 cup sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream (or plain yogurt)
Preheat oven to 350 degrees. Line 12-cup standard muffin tin with paper liners or cooking spray
Into a medium bowl, sift together cocoa, flour, baking powder, and salt; set aside. In a mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each, then beat in vanilla. With mixer on low speed, add flour mixture in two batches, alternating with sour cream and beginning and ending with flour.
Pour batter into cups, filling each 3/4 full. Bake until a toothpick inserted in centers comes out clean, 20 to 25 minutes.
Cool in pan 5 minutes; transfer to a wire rack to cool completely, then spread with icing using a table knife or small offset spatula. Decorate with sprinkles, if desired.
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