Temperature: 350 ° F
Ingredients
- 2 ounces semi-sweet chocolate chips
- 1 teaspoon instant coffee
- 1 cup boiling water
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 1/2 cup sweet butter, room temperature
- 1/2 teaspoon vanilla extract
- 1 3/4 cups light brown sugar
- 2 eggs (extra large)
- 1/4 cup sour cream
Instructions
If you're a real chocolate lover, ice these with chocolate glaze. Otherwise, the butter cream frosting, lemon frosting, or cream cheese frostings work well.
Preheat oven to 350 degrees. Prepare your La Forme muffin pan by lightly brushing on a layer of melted butter. Let firm in refrigerator while preparing recipe. Or, line pan with paper liners.
In a saucepan, place chocolate chips, instant coffee, and water, stirring constantly at medium heat until chocolate is melted. Remove from heat and allow to cool.
In the bowl of an electric mixer, add the flour, baking soda, baking powder, salt, butter, vanilla, and brown sugar. Beat for half a minute on low speed and then gradually add eggs, sour cream, and the chocolate mixture. Blend at high speed for approximately 3 minutes. Scrape the sides of the bowl and beat for another 2 minutes.
Spoon batter into each cupcake well, about 2/3 full.
Bake at 325 degrees for approximately 35-40 minutes or until a toothpick inserted in the center comes out clean and dry. Remove from oven and let cool in pan for 10 minutes before turning out.
Yield: 24 cupcakes
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