You’ll ask yourself why you ever used a box of cake mix with this easy but decadent chocolate cupcake recipe!
Three important ingredients work in harmony with cocoa powder to achieve ultimate chocolate heaven… espresso powder, salt, and boiling water.
| Prep Time | 10 minutes |
| Cook Time | 25 minutes |
| Servings |
Ingredients
- 3/4 cup all purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder sifted
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon espresso instant coffee powder
- 1/2 teaspoon salt
- 2 extra large eggs
- 1/2 cup sour cream
- 1/2 stick butter melted and cooled
- 2 teaspoons pure vanilla extract
- 1/2 cup boiling water
Ganache
- 4 ounces semi-sweet chocolate chips
- 1/4 cup heavy cream
Ingredients
Ganache
| |
Instructions
- Preheat oven to 325 degrees Fahrenheit.
- Line muffin tin with 12 cupcake liners.
- In a large bowl, combine flour, sugar, cocoa, baking powder, baking soda, espresso powder and salt. Stir to combine.
- Add eggs, sour cream, melted butter and vanilla to the dry ingredients.
- With an electric mixer, begin mixing on low speed and increase to medium speed until combined. To ensure tender cupcakes, do not overmix. Turn off mixer.
- Carefully add boiling water. Mix on high speed for 1 minute.
- Evenly fill each liner 1/2 to 3/4 full with batter. We like to use an ice cream scoop or a 1/4 cup dry ingredient measuring cup (filled about 3/4).
- Bake for 20 minutes. Insert a toothpick and when just clean, remove from the oven. Allow to cool on a cooling rack. Do not overbake.
Ganache
- While the cupcakes are cooling, with a double boiler bring an inch of water to a simmer. Alternately, bring an inch of water to a simmer in medium sauce pan. Cover sauce pan with a metal or glass bowl. Add chocolate chips and heavy cream. Stir occasionaly until warm, melted and velvety.
- Dip the tops of each cupcake in ganache.
