I love me a good cupcake. In my book, a chocolate cupcake = a good cupcake. My kids usually request chocolate cupcakes for their birthday parties, or just whenever I feel the need to make cupcakes. Maybe that's one of the reasons I like them so much.
The measurements are a little crazy, but the recipe makes an even 24 cupcakes.
1/2 cup + 1 tablespoon cocoa powder
1/2 cup + 1 tablespoon hot water
2 1/4 cups flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
2 sticks + 1 tablespoon (17 tablespoons total) butter, softened
1 2/3 cups sugar
1 tablespoon vanilla extract
3/4 cup sour cream
Preheat the oven to 350 degrees. Line 2 standard cupcake pans with paper liners. Combine the cocoa powder and hot water and whisk until smooth. In a medium bowl whisk together the flour, baking soda, baking powder, and salt. In a medium saucepan over medium heat, combine the butter and sugar. Cook, stirring occasionally, until the mixture is smooth and the butter is completely melted. Transfer the mixture to a large bowl and beat on medium-low speed until the mixture is cool, about 4-5 minutes. Add the eggs one at a time, mixing well after each addition. Blend in the vanilla and cocoa mixture until smooth. With the mixer on low speed, add 1/3 of the flour mixture, then 1/2 of the sour cream. Repeat one more time, then add the remaining 1/3 flour. Divide the batter evenly between the prepared liners, filling no more than 2/3 full. Bake the cupcakes until a toothpick inserted in the center comes out clean, about 15-18 minutes. Remove the cupcakes to a wire rack to cool completely.
Recipe from Mels Kitchen Cafe.