Soft chocolate

Ingredients:

1/2 cup plus 1 tbsp cocoa powder (any unsweetened brand)

1/2 cup plus 1 tbsp hot water

2 1/4 cups all purpose flour

3/4 tsp baking soda

3/4 tsp baking powder

1/2 tsp salt

2 sticks plus 1 tbsp butter, softened

1 2/3 cups granulated sugar

3 large eggs

1 tbsp vanilla extract

3/4 cup sour cream

Will yield 2 dozens. 

Preheat oven to 350 def F. Line cupcake pans with paper liners. In a glass liquid measuring cup, combine the cocoa powder and hot water and whisk until smooth.  In a medium bowl whisk together the four, baking soda, baking powder and salt.

In a medium saucepan over medim heat, combine butter and sugar. Cook, stirring occasionally until the mixture is smooth and butter is completely melted. Transfer the mixture to the bowl of an electric mixer 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 and scraping down the sides of the bowl as needed. Blend in the vanilla and then the cocoa mixture until smooth. With the mixer on low speed, add the flour mixture alternately with the sour cream, beginning and ending with the dry ingredients. Keep mixing until well incorporated.

Fill the liners no more than 2/3 full. If you live at high altitude (which I do), err on the side of filling the liner of one cupcake 1/2 full and baking it alone first to judge how the cupcake will rise in the oven.

Bake cupcakes until a toothpick inserted in the center and comes out clean. About 15-18 minutes. Remove from the pan and cool to a wire rack completely before icing.

In the photos above, I dipped half of the dozen in a chocolate ganache. The other half I put about 2 cups of powdered sugar into the left over ganache and milk. Make sure to stir while adding the powdered sugar to avoid lumps. Then add about a tbsp or two of milk for consistency until smooth.

Spread over each cupcake and decorate with chocolate sprinkles.