Deliciously moist chocolate cupcakes topped with fluffy light frosting that nobody can resist.
for the cupcakes:
- ¾ cup all-purpose flour
- ¼ tsp baking soda
- ¼ tsp baking powder
- ¼ tsp coarse salt
- ¼ cup unsweetened cocoa powder
- ¼ cup hot water
- 6 tbsp / 85 g unsalted butter
- ½ cup sugar
- 1 large egg
- ¼ tbsp pure vanilla extract
- ¼ cup sour cream
for the frosting:
- 3 tbsp all-purpose flour
- ½ cup milk
- ½ cup / 112 g butter
- ¼ cup granulated sugar
- 1 tsp vanilla extract
- Bring all ingredients to room temperature. Preheat oven to 350° F / 180° C. Line 6 muffin tins with paper liners. Whisk together flour, baking soda, baking powder, and salt. In another bowl whisk cocoa and hot water until smooth.
- Melt butter with sugar over medium heat, stirring to combine. Remove from heat, and whisk with an electric mixer on medium speed for 5 mins, until mixture cools down. Add egg, and beat until incorporated. Add vanilla and cocoa mixture, beat until combined. Scrape down sides of bowl and reduce speed to low. Add half of the flour, whisk until just incorporated. Add the sour cream and beat until combined. Add the rest of the flour and whisk once more until incorporated.
- Divide batter between muffin tins. Bake for about 20 mins, until a toothpick inserted in centers comes out clean. Cool in tins for 15 minutes, turn out on wire racks and let cool completely.
- Meanwhile make the frosting. Whisk together flour and milk until smooth. Heat over medium heat, whisking continuously until it resembles thick pudding consistency. Let the mixture cool in the fridge, stirring from time to time to prevent forming a crust. Whisk together butter and sugar in an electric mixer until fluffy. Add chilled milk mixture and vanilla. Beat on medium-high speed for about 10-15 mins, scraping down sides, until light and fluffy. Frost cooled cupcakes.
