I finally got serious about home baked chocolate cupcakes and tried the recipe from Meg Ray that ran in Food & Wine a couple years ago (and lived in my files until now). Look no more if you want a really chocolatey, really moist, really rich chocolate cupcake. Scrumptious!
Even the tough guys like them ...
Chocolate Sour Cream Cupcakes
makes 16 cupcakes
original recipe used crème fraîche, but sour cream works great
14 tablespoons (1 stick + 6 tablespoons) unsalted organic butter, softened
1 cup organic cane sugar
3 cage free large eggs
1 teaspoon vanilla
¾ cup organic sour cream, room temperature
1 cup plus 3 tablespoons unbleached wheat flour
2/3 cup unsweetened cocoa powder
1 teaspoon salt
1 teaspoon baking powder
¼ teaspoon baking soda
1. Preheat oven to 350 degrees F. Line muffin pan with paper baking cups. Cream together the butter and sugar in the work bowl of a standing mixer. Add the eggs one at a time, thoroughly incorporating each before adding the next. Add the vanilla.
2. In a separate bowl, whisk flour and leavening to combine. At low speed, add half the dry ingredients to the butter and egg mixture, mix to combine. Add half the sour cream, then repeat with remaining dry ingredients and sour cream, mixing to combine after each addition.
3. Scoop batter into prepared muffin cups, filling each cup 2/3 full. Bake for 15 minutes, or until toothpick inserted in the center comes out clean. Let cool slightly, then remove from pan and let cool completely on a cooling rack. Dip cupcake tops into chocolate glaze and decorate with pearl sugar, a flake or two of fleur de sel, dragées, what have you.
Chocolate Glaze
thank you Dorie Greenspan!
2 tablespoons unsalted organic butter, cut into 8 pieces
1 tablespoon organic powdered sugar
Melt chocolate in a bowl set over simmering water. When completely melted, remove bowl from water and let sit 5 minutes. Slowly whisk butter pieces and powdered sugar into the melted chocolate until you have a smooth consistency.
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