Chocolate Cupcakes

By jeaklor

Ingredients

• Ingredients (for the cake):
• 1 cup granulated sugar
• 3/4 cup plus 2 tablespoons all-purpose flour
• 1/4 cup plus 2 tablespoons unsweetened cocoa powder, sifted
• 3/4 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 egg, room temperature
• 1/2 cup sour cream, room temperature
• 1/4 cup vegetable oil
• 1 tablespoon vanilla extract
• 1/2 cup boiling water
• Ingredients (for the frosting):
• 6 tablespoons unsalted butter, melted
• 1/2 cup unsweetened cocoa powder
• 1/4 cup milk
• 2 1/4 cups powdered sugar
• 3/4 teaspoons vanilla extract
• 1 teaspoon golden syrup / light corn syrup

Details

Servings 1
Adapted from pleasenotepaper.com

Preparation

Step 1

Preheat the oven to 350 degrees and line your cupcake tin with paper liners. Combine the granulated sugar, flour, cocoa powder, baking powder, baking soda, and salt.

Crack in the egg, spoon in the sour cream, and pour in the oil and the vanilla. Mix until smooth. Pour in the boiling water and mix slowly. The batter will be liquidy.

Divide the batter evenly in the cupcake tin, filling each cup about halfway. Bake for 15-20 minutes, rotating the pans halfway through, until a toothpick comes out clean. Cool on wire racks completely before frosting.

Now, it's time to make the frosting! In a large bowl, combine the melted butter and cocoa powder until smooth. Mix in the milk and powdered sugar, beating until smooth. Add another tablespoon or so of milk, if necessary. Mix in vanilla and corn syrup.

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