My friend Angry Baker wants to find the best chocolate cupcake recipe in the world. That’s a darn noble endeavor. Here’s my contribution. This recipe was published years ago in Everyday Food magazine. I make it all the time for parties, and people always ask for the recipe. That’s known as Good Sign #1.
Good Sign #2 is that this is the only cake I’ve ever seen little kids eat. Usually they just lick off the frosting and run away.
Good Sign #3 is that this recipe has just as much cocoa powder as there is flour.
You’re on your own with the frosting. Just promise me you won’t use anything that comes from a can. Swear it! Swear upon the King Arthur Flour catalog!
Makes 12 cupcakes.
3/4 cup unsalted butter, room temperature
3/4 cup unsweetened cocoa powder
1/2 tsp. baking powder
1/4 tsp. salt
1 cup sugar
3 large eggs
1 tsp. vanilla extract
1/2 cup sour cream
Preheat oven to 350 degrees. Line a 12-cup standard muffin tin with cupcake liners and coat with nonstick baking spray.
In a bowl, sift together flour, cocoa, powder, and salt; set aside. In a mixing bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, then beat in vanilla. With mixer on a low speed, add flour mixture in two batches, alternating with sour cream and beginning and ending with the flour.
Spoon batter into cupcake pan, filling each cup about 3/4 full. Bake until it comes out clean 20-25 minutes (my oven runs cold, so I always need to bake it longer. Use your judgment). Cool in pan 5 minutes before removing to a rack.