- 3/4 c. unsweetened Cocoa Powder
- 3/4 c. hot water
- 3 c. Flour
- 1 t. Baking Soda
- 1 t. Baking Powder
- 1 1/4 t. Coarse Salt
- 1 1/2 c. (3 sticks) unsalted butter
- 2 1/8 c. Sugar
- 4 large eggs, room temperature
- 4 t. Vanilla Extract
- 1 c. Sour Cream, room temperature
Whisk together the cocoa and water until smooth and set aside.
In another bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
In a medium saucepan, melt the butter and sugar together, stirring until combined. Remove from the heat and pour into a mixing bowl. With an electric mixer, mix on medium-high until the mixture has cooled down, 6-7 minutes. Add the eggs to the butter and sugar, one by one, beating well each time. Scrape down the bowl as needed. Add the vanilla and the cocoa mixture to the eggs and butter and combine well.
Add the flour into the mixture in two batches, alternating with the sour cream and beating until just combined after each. Do not over mix or your cupcakes will be tough!
Divide the batter evenly among the muffin tins, filling each liner 3/4 full. Bake, rotating tins halfway through, for about 17-20 minutes, or just until the tops are set.
Transfer cupcakes to a wire rack to cool.
Frost with desired frosting and serve!
This recipe makes about 28 cupcakes.