One Sweet Slice shows us a rainy-day way to get our chocolate fix.
1 cup granulated sugar
¾ cup plus 2 tablespoons all-purpose flour
¼ cup plus 2 tablespoons unsweetened cocoa powder
¾ teaspoon baking powder
¾ teaspoon baking soda
½ teaspoon salt
½ cup sour cream
¼ cup oil
1 tablespoon real vanilla extract
½ cup boiling water.
Preheat the oven to 350 degrees F. Line standard muffin tins with paper liners.
In a large heatproof mixing bowl, whisk together sugar, flour, cocoa, baking powder, baking soda, and salt. Add the egg, sour cream, oil and the vanilla. Mix with a wooden spoon or silicon spatula (which I prefer) just until smooth and combined. Pour in the boiling water, and slowly mix starting from the center working your way out (this makes it easier to mix without the splattering.). The batter will be liquidy, but fear not, this is normal.
Divide the batter evenly among the lined cups.
Bake for 15-19 minutes, rotating the pans halfway through, until a cake tester or a wooden toothpick inserted into the center of each cupcake comes out clean.
Let cupcakes cool completely before frosting.
Decrease sugar by 1 Tablespoon
Decrease baking soda to just over ½ teaspoon
Decrease baking powder to just over ½ teaspoon
Increase flour by 1 Tablespoon
Increase egg by 1 (so add 2 eggs instead of 1 to the recipe)
Increase temperature to 370 degrees F
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