Jim's building me a new deck so I need to bribe him with sweets to keep him going. Just made these chocolate cupcakes that are SO moist. The secret ingredient is sour cream which helps keep them moist and gives them a little bit of a tang. I finished off half of them with Jimmies ( not because that's his name) but because I grew up in New England and know that just about anything tastes better with Jimmies on top.
I know that cupcakes are the rage right now, but I'm finding most of the designer cupcakes are a bit dry and look better than they taste. Trust me, these are full of flavor and very very moist.
Cupcakes
2 Cups flour
1 Cup unsweetened cocoa powder
2 Cups sugar
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/2 cup vegetable oil
2 large eggs
2 tsp vanilla extract
1 Cup sour cream
1 Cup coffee, room temperature
Preheat oven to 350, and line 24 muffin cups with paper liners
In a large bowl, sift together flour and cocoa powder. Mix in sugar, baking soda, baking powder, and salt.
In another large bowl, whisk together vegetable oil, eggs, vanilla extract, sour cream, and coffee. Add dry ingredients and stir until well combined and no streaks of flour remain visible. divide into prepared pans.
Bake 15-18 minutes, or until a toothpick comes out clean.
Cool on wire racks completely before frosting.
Frosting
6 oz ( 1/2 bag) chocolate chips
4 Tbsp butter
1/2 Cup sour cream
1/2 tsp salt
1 tsp vanilla extract
2 Cups confectioners sugar
Melt chocolate and butter in double boiler, or in microwave . Allow to cool to room temperature. Stir in sour cream, salt, and vanilla extract. When smooth, blend in ( with electric mixer) the confectioners sugar and mix until spreadable consistency is reached.
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