Basic Chocolate Cupcakes

Photo: Andie Mitchell

Ingredients

1/2 cup hot brewed coffee

2 ounces semisweet chocolate, chopped

1 egg

1/2 cup sour cream

1/2 teaspoon vanilla extract

1/4 cup canola oil

1/2 cup all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon salt

1/2 cup unsweetened cocoa powder

1 cup granulated sugar

Preparation

Preheat your oven to 325°F. Start by pouring hot brewed coffee over an ounce of chopped semisweet chocolate. This process of adding a hot liquid to chocolate in order to melt it, is called ‘blooming.’ It completely enhances the strength of chocolate flavor in your baked good. And despite the fact that you’re using coffee, no coffee flavor will be detectable in the finished product, it just intensifies the cocoa.

Allow the coffee and chocolate to stand for a minute, then stir until the chocolate has melted completely and the mixture is smooth.

Set the chocolate aside. In a standing mixer, or using a hand-held electric mixer, beat your egg until it is opaque and a bit frothy, about 30 seconds.

Add in the sour cream, oil, and vanilla. Mix well.

Now stream in your chocolate and beat until all ingredients are well combined.

In a large bowl, whisk together your flour, sugar, baking powder, baking soda, salt, and cocoa powder. Add it to your wet ingredients and mix just until combined.

Divide the batter evenly among a paper-lined muffin tin. You do not need to coat the paper liners with nonstick cooking spray before filling.

Bake for 18-20 minutes, or until a toothpick inserted in the center of one comes out clean. Let them cool in the pan set atop a wire rack for 15 minutes beforeremoving to cool completely.