The BEST Chocolate Cupcakes!

I made these for Jana's baby shower and not only were they pretty in pink, they were delicious. I used firm plain yogurt instead of sour cream and they were moist and delicious with a subtle tang. I used a recipe from Martha Stewart-she did a whole episode on cupcakes that changed my attitude toward cupcakes!


3/4 cup unsweetened Dutch-process cocoa powder
3/4 cup hot water
3 cups flour
1 tsp. baking soda
1 tsp. baking powder
1 1/2 tsp. salt
1 1/2 cups (3 sticks!) unsalted butter
1 1/4 cups sugar
4 large eggs
1 Tbl.+ 1 tsp. vanilla
1 cup sour cream (I used firm plain yogurt)

Preheat oven to 350. Line standard muffin tins with paper liners. Whisk together cocoa and hot water until smooth. In another bowl, whisk together flour, baking soda, baking powder, and salt.

Melt butter with sugar stirring to combine. Pour into an eletric mixture and beat until mixture is cooled, 4-5 minutes. Add eggs, one at a time, beating until each is incorporated and scraping down bowl. Add Vanilla, then cocoa cocoa mixture and beat until combined. Add flour mixture in 2 batches, alternating with the sour cream and beating until just combined after each addition.

Spoon batter into lined cups, filling each 3/4 fill. Bake about 20 minutes or until done in the center. Cool and frost. This makes way too many cupcakes for even a chocolate lover to eat. I would half the recipe!

* I used a chocolate fudge frosting found on the package of bakers chocolate and topped with pink pearls.