Ingredients

The following ingredients have 4 Servings
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 cup cocoa powder (natural or Dutched will both work with this recipe)
  • 1/4 cup unsalted butter (room temperature )
  • 1 cup sugar
  • 2 ounces chocolate
  • 2 large eggs (room temperature)
  • 2 large egg yolks (room temperature)
  • 9 tablespoons vegetable oil (This is the same as 1/2 cup + 1 tablespoon - measure in a liquid measuring cup )
  • 2 teaspoons vanilla extract
  • 1/3 cup full-fat sour cream
  • 1/2 cup water (room temperature, measured in a liquid measuring cup )

Instruction

  • Preheat oven to 350 F.
  • Sift together flour, salt, baking soda, and cocoa powder into a separate medium-sized bowl. Use a fork or a whisk to ensure that the ingredients are mixed well after sifting. Set aside.
  • In a medium-sized mixing bowl or the bowl of a stand mixer, mix butter and sugar until fully combined. The end result should look like wet sand.
  • Melt the chocolate in the microwave or in a double boiler.
  • Once the melted chocolate is cool enough to touch, add it to the butter/sugar mixture and mix until just combined.
  • Mix in eggs and egg yolks one at a time until just combined.
  • Mix in oil, vanilla, and sour cream until just combined.
  • Add dry ingredients to wet ingredients in three additions, mixing until just combined after each addition.
  • Mix in water until just combined.
  • Fill cupcake liners 2/3 full and put in the oven.
  • Check for doneness at 18 minutes - a toothpick inserted into the center of a cupcake should come out clean. If they are not done, check again every three minutes until they are done.
  • Immediately remove cupcakes from the cupcake tin and place on a cooling rack or on the counter to cool to room temperature. Although they are really good when they are hot, be sure to wait until they are room temperature to give your evaluation.