Yield: 24 cupcakes
Prep Time: 25 minutes
Bake Time: 19 minutes
INGREDIENTS:
1/2 cup espresso or strong brewed coffee
1 cup unsalted butter
1/2 cup dark chocolate cocoa powder (not regular cocoa powder)
1/2 cup heavy cream
1 teaspoon vanilla
2 cups flour
2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2/3 cup sour cream
2 eggs
1 cup milk chocolate pieces
1. Preheat oven to 350 degrees F. Line cupcake tins with paper cups.
2. Prepare espresso or strong brewed coffee.
3. In a medium sauce pan, melt the butter over low heat. Whisk in the
cocoa powder until smooth. Add the heavy cream, espresso, and vanilla
extract. Whisk until blended, set aside and allow to cool down as you
prep the other ingredients.
4. In a large bowl, whisk together the flour, sugar, baking soda and salt. Set aside.
5. In another medium bowl, whisk together the sour cream and eggs.
6. SLOWLY pour the slightly cooled chocolate sauce into the sour cream
and egg mixture and whisk until smooth. Remember to pour in the
slightly cooled chocolate sauce slowly so as not to cook the eggs.
7. Make a well in the middle of the flour mixture and slowly add in the chocolate mixture while mixing on low speed. Add the milk chocolate pieces, and mix for another 30 seconds.
8. Fill the cupcake liners 3/4 full with the batter. Bake for 19
minutes, or until a toothpick inserted into the center comes out clean.
Allow cupcakes to cool on a rack.
