CUPCAKES
6 TBSP unsweetened cocoa powder
1/2 cup boiling water
1/2 cup + 2 TB butter
2 cups bakers sugar
3 medium eggs
2 cups all purpose flower
1 tsp baking powder
1 tsp baking soda
1 tsp vanilla
1 cup sour cream
- Set oven to 350 F then place liners in muffin tin
- Measure cocoa into small bowl, mix with boiling water until smooth then set aside
- Mix 1/2 cup softened butter and sugar on medium speed (electric mixer) until creamy (about 3 minutes). Melt remaining butter to liquid then add and mix another minute.
- Separate egg yolks and save whites then add yolks to mixture. Mix well.
- Sift remaining dry ingredients into a bowl then add to mixture (mixing on medium)
- Add cocoa liquid, sour cream, vanilla and mix well
- Whisk egg whites until stiff then fold into mixture
- Using spatula, fill liners 2/3 full
- Bake about 30 min (or 20 in convection oven). Cupcakes are done when toothpick inserted into center comes out clean of if tops spring back when you press with your finger
- Remove from oven - let stand about 3 minutes then cool on rack completely before frosting.
6 TB butter
2 + 2/3 cup powdered sugar
1/2 cup dark powdered unsweetened cocoa
1/3 cup milk
1 tsp vanilla
- Soften butter then beat in a medium bowl at low speed with hand mixer
- Add small bits of powdered sugar, cocoa, milk alternating slowly between the three ingredients and mix until smooth but thick (ok to add more sugar or milk for proper consistency)
- Stir in vanilla
- Frost cupcakes using favorite spatula or piping bag & tip(s)
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