Sour Cream Chocolate Cupcakes

Course

Dessert

Servings

12 cupcakes

Ingredients

• 7 oz bittersweet chocolate, finely chopped, divided
• 1/2 cup heavy cream
• 1/2 cup + 2 tbsp sour cream, divided
• 1/3 cup hot coffee
• 1 cup granulated sugar
• 1/3 cup canola oil
• 1 large egg
• 2 tsp vanilla extract
• 3/4 cup all purpose flour
• 1/2 cup cocoa
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1/2 tsp baking powder

Directions

1. Adjust oven rack to middle position and preheat to 350°F. Melt 6 oz chocolate and the cream in heatproof bowl over a pan of barely simmering water, and stir until mixture is melted and smooth. Remove from heat and whisk in 2 tbsp sour cream. Set frosting aside to thicken while cupcakes are prepared.
2. Line cupcake pan with paper liners. Place remaining 1 oz chocolate in large bowl and stir in hot coffee to melt. Whisk in remaining 1/2 cup sour cream, sugar, oil, egg, and vanilla until combined. Add flour, cocoa, salt, baking soda, and baking powder to the bowl and then whisk until smooth.
3. Divide batter between cups and bake until center is just firm, ~17 minutes. Let cupcakes cool in pan for 5 minutes, then transfer to cooling rack. When completely cool, top with chocolate frosting.

Source

http://www.seriouseats.com/recipes/2014/02/sour-cream-chocolate-cupcakes.html