Chocolate Cupcakes

INGREDIENTS

• 5 oz bittersweet baking chocolate, finely chopped
• 1/3 cup Dutch-process cocoa
• 1 tsp instant espresso powder
• 1/2 cup boiling water
• 3/4 cup all-purpose flour (sifted )
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1/2 tsp fine salt
• 1/2 tsp baking soda
• 1/2 cup sour cream, ( room temp)
• 1/4 cup vegetable oil
• 2 lrg eggs +1 egg yolk, at room temp
• 2 tsp white vinegar
• 2 tsp vanilla extract
• Chocolate or vanilla buttercream
• Sprinkles
• Cute little fondant bear

INSTRUCTIONS

Melt chocolate, cocoa, and espresso in a heatproof bowl with hot water and gently whisk until smooth and set aside. Preheat the oven to 350°F, line the cupcake pan. Whisk flour, sugar, salt, and baking soda in another bowl. Next in another bowl mix sour cream, oil, eggs, egg yolk, vinegar, and vanilla into chocolate mixture. Mix flour with chocolate mixture in until smooth, avoiding over-mixing. Divide the batter and fill the cupcake cups about ¾ way full. Bake for 16-18 mins. Use a toothpick to check if it is cooked in the center. Allow cupcakes to fully cool down before frosting. Frost with your favorite chocolate or vanilla buttercream. I’m using a rich chocolate buttercream. Let me know if you want the recipe 🙂