|Chocolate Sour Cream Cupcakes|
I think I found my new favorite recipe for chocolate cupcakes. I love it for many, albeit simple, reasons. With this recipe, I can use butter straight from the fridge because the boiling water takes care of it. No waiting, planning ahead of time, or using the microwave to make sure the butter is at room temperature when I start to work on the batter. And because of the boiling water, I don't have to deal with the extra step of melting chocolate, too, since all I need is good cocoa powder.
Also, in a country where buttermilk is not something you see in a regular grocery, this is a cut above my other favorite recipe. Instead of buttermilk, it calls for sourcream, a more common local grocery staple. The best part about this recipe though, is how chocolaty and delicious the resulting cupcakes are. And they are not too sweet which make them wonderful with cream cheese frosting or good old fashioned buttercream.
I brought this up because I made these cupcakes again yesterday. It was a lazy afternoon. So lazy in fact, that I did not want to be bothered with the frosting so I wanted a cupcake that would taste wonderful even without frosting. Ooohh, and these cupcakes are especially good freshly baked. I wait five minutes for them to cool for a bit in the pan and I am rewarded with a warm, moist, and fluffy cupcake with its top still slightly crackly-crispy.
1/2 cup boiling water
1/4 cup shortening or butter
1 cup granulated sugar
1/4 cup unsweetened cocoa powder
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon soda
1 egg, beaten
1/2 cup sour cream
1/2 teaspoon vanilla extract
In a mixing bowl, combine boiling water, shortening, sugar, and cocoa. Beat until sugar is dissolved.
Add sifted dry ingredients alternately with the beaten egg, sour cream, and vanilla.
Fill greased and lightly floured cupcake cups about half full.
Bake at 350° for 25 minutes. Frost with your favorite frosting, homemade or purchased. Makes about 10 to 12 cupcakes.