All-Purpose Chocolate Cupcakes

Ingredients:

• 6 tablespoons unsalted butter, cut into pieces
• 0.5 cup cocoa powder
• 1/3 cup freshly brewed coffee
• 1 cup premium flour
• 1 cup of sugar
• 0.5 tsp baking powder
• 0.5 tsp of soda
• 0.5 tsp fine salt
• 1/3 cup sour cream
• 1 tsp vanilla extract
• 2 large eggs at room temperature
• Any icing for decoration
• Special equipment: standard 12-muffin pan or two mini 24-muffin pans, paper cupcake liners

Preparation:

1. Preheat oven to 350°F (175°C) and position a rack in the center of the oven. Line a metal baking pan with paper cupcake liners.
2. Combine the butter, cocoa powder, coffee, and 1/3 cup water in a microwave-safe bowl. Cover with plastic wrap and microwave on high power until the butter is melted, about 1 minute. Stir.
3. Meanwhile, in a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. In a small bowl, combine the sour cream, vanilla, and eggs. Fold the hot chocolate mixture into the flour mixture. Then add the sour cream mixture and mix until fully incorporated (do not beat).
4. Divide the batter evenly among the cupcake liners, filling each about three-quarters full. Bake until a toothpick inserted into the center of the cupcake comes out clean, 18–20 minutes for standard cupcakes or 16–18 minutes for mini cupcakes.
5. Let the cupcakes cool in the pan on a wire rack for 10 minutes, then remove them to a wire rack to cool completely. Frost the cupcakes and decorate.