Chocolate Cupcakes

Ingredients

• 1/2 cup boiling water
• 1/2 cup Dutch-process cocoa powder
• 1 cup cake flour, sifted
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 4 tablespoons unsalted butter
• 1/2 cup sour cream
• 2 large eggs
• 1 teaspoon vanilla extract

Directions

1. Preheat oven to 375 degrees.
2. Grease 2 1/2” x 1 1/4” cupcake pans and line with paper liners.
3. In a medium bowl, whisk boiling water and cocoa powder until smooth. Set aside until cooled.
4. In a stand mixer, combine cake flour, sugar, brown sugar, salt and baking soda. Blend on low speed.
5. Beat in half of the cocoa mixture and the butter on medium speed for 1 minute, then scrape down sides of bowl and beat for another minute.
6. Mix sour cream, eggs and vanilla into remaining cocoa mixture. Add the cocoa/sour cream mixture to the mixer in 3 batches, beating for a half minute 
and scraping the sides of the bowl each time. Do not over beat.
7. Fill liners evenly and bake for 20 - 30 minutes or until a tooth pick inserted in the center of the cupcake comes 
out clean.
8. Cool and frost with Chocolate Ganache Frosting.