I had some sour cream and a couple of eggs that were about to expire so I decided to make these cupcakes! CUPCAKES! Any excuse eh. (Yes I am Canadian) 😉 I didn’t want to end up with 36 cupcakes so I halved the recipe. When it came time to add the sour cream, I added half as directed and thought to myself “the batter looks awfully light”. I had added 1/2 cup instead of 1/4 cup! Luckily I caught it in time, but I didn’t measure it exactly so I think I may have added a little too much. The cupcakes still turned out quite well but not as chocolaty as I would have liked. They still had lovely flavour and tender crumb. I will try this one again. I’ve made the ganache a few times now and it’s amazing! You can also whip it for a couple of minutes using an electric mixer.
Oh, I used an ice cream scoop to measure them out, and baked them in a non-stick muffin tin, in paper liners, for 16 minutes and they were perfectly done. I got 22 cupcakes from half the recipe so that would probably add up to 44 cupcakes for the full recipe! Nice large batch for a school bake sale.
Devil’s Food Cupcakes
3/4 cup unsweetened Dutch-process cocoa powder
3/4 cup hot water
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 1/4 teaspoons coarse salt
1 1/2 cups (3 sticks) unsalted butter
2 1/4 cups sugar
4 large eggs, room temperature
1 tablespoon plus 1 teaspoon pure vanilla extract
1 cup sour cream, room temperature
Chocolate Ganache Frosting
Chocolate Curls, for decorating (optional)
Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cocoa and hot water until smooth. In another bowl, whisk together flour, baking soda, baking powder, and salt.
Melt butter with sugar in a saucepan over medium-low heat, stirring to combine. Remove from heat, and pour into a mixing bowl. With an electric mixer on medium-low speed, beat until mixture is cooled, 4 to 5 minutes. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add vanilla, then cocoa mixture, and beat until combined. Reduce speed to low. Add flour mixture in two batches, alternating with the sour cream, and beating until just combined after each.
Divide batter evenly among lined cups, filling each three- quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 15 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
To finish, use a small offset spatula to spread cupcakes with frosting.
Refrigerate up to 3 days in airtight containers; bring to room temperature and garnish with chocolate curls just before serving.
Source: Martha Stewart Cupcakes