Thursday, July 7, 2011

Triple C

Class Chocolate Cupcakes. What brings back better childhood memories than these babies? Some were covered in sprinkles, others with gobs of sugary frosting, and possibly a tray of these homemade delights were delivered to your classroom to celebrate your birthday in the 3rd grade. Regardless of the occasion, one can never have enough chocolate, which is tough for me to say since I have been allergic since the age of 3. I still sneak a sinful bite here and there and cross my fingers that the usual migraine is not to follow. This recipe is dedicated to the Dotson family, whom I grew up next door to and always snuck over to for delicious treats when my mother wouldn't let me indulge in at home. 

Classic Chocolate Cupcakes


  • 3/4 cup unsweetened cocoa powder
  • 3/4 cup all purpose flour
  • 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 3/4 cup unsalted butter at room temperature
  • 1 cup sugar
  • 3 large eggs, room temperature
  • 1 tsp. vanilla extract
  • 1/2 cup sour cream
Preheat oven to 350 degrees. Line 12-cup standard muffin tin with paper liners.

Into a medium bowl, sift together cocoa, flour, baking powder, and salt; set aside. In stand mixer, or mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Add vanilla. WIth mixer on low speed, add flour mixture in two batches, alternating with sour cream and beginning and ending with flour. 

Pour batter into cups, filling each 3/4 full. Bake until toothpick inserted in centers comes out clean, 20-25 minutes.

Cool in pan 5 minutes; transfer to wire rack to cool completely, then spread with icing. I topped mine with fresh berries, but feel free to channel your inner child an make gooey designs and sprinkle-y decorations.

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