Chocolate Sour Cream Cupcake w/ Chocolate Glaze
Ingredients
- 3 sticks unsalted butter
- 1 c freshly brewed coffee (I used instant espresso)
- 1/2 c water or milk
- 3/4 c unsweetened Dutch-process cocoa
- 3 c AP baking flour
- 3 1/4 c sugar
- 3/4 tsp baking powder
- 3/4 tsp salt
- 1/2 tsp baking soda
- 3/4 c sour cream
- 3 large eggs, room temperature
- 1 1/2 tsp vanilla extract
Chocolate Glaze
- 6 oz semisweet chocolate, finely chopped
- 1/4 c milk
- 1/2 tsp instant coffee grounds
- 2 Tbsp corn syrup
Preheat the oven to 350 degrees F. Line the large muffin tins with large cupcake liners.
Put the butter, coffee, water, and cocoa in a microwave-safe bowl, cover with plastic wrap, and microwave until the butter melts, about 2 minutes. Whisk to combine. It might look a little greasy from all that butter. Do not fret, that's a normal building block toward caloric greatness.
In a separate bowl, whisk the flour, granulated sugar, baking powder, salt, and baking soda. Beat the sour cream with the egg and vanilla in a small bowl. Whisk the hot cocoa mixture into the dry ingredients. Stir in the sour cream mixture just to combine; don't overmix. Divide the batter evenly between the prepared muffin tins, filling each one about 3/4 of the way full. Bake cupcakes about 27-30 minutes.
Cool the cupcakes completely in the tin on a rack. Remove from liners and return cakes to a rack.
For the glaze: Put chocolate, milk, instant coffee, and corn syrup in a medium glass bowl over your double boiler. Stir until all ingredients are combined and smooth. Spread 1 tablespoon warm glaze evenly over each cake or you can take my approach and just dunk them in the chocolate. Mmmm. Let cool and enjoy!
