Devil's Food Cupcakes
These ultra-moist & fluffy, Oh-so-chocolately cupcakes are a must try for every chocoholic!!
Servings 12 cupcakes
Ingredients
- 115 grams soft brown sugar * see notes
- 115 grams all purpose flour
- 25 grams cocoa powder
- 1/2 teaspoon baking soda
- 55 grams unsalted butter at room temperature
- 2 large eggs at room temperature
- 150 grams sour cream * see notes for an easy substitute
- a pinch of salt
Instructions
- Line a 12 hole muffin tray with cupcake liners. Preheat oven to 175 degrees C
- Put the butter & sugar in a large mixing bowl. Sift in the flour, cocoa powder, baking soda and the salt. Add the eggs. Whisk everything well using an electric whisk.
- Add the sour cream or the hung curd mixture and mix everything gently using a spatula.
- Divide the mixture equally between all the cupcake liners and gently tap the tray to release any air bubbles.
- Bake in the preheated oven for 15-17 minutes or till the skewer inserted comes out clean (my cupcakes took exactly 15 mins). Remove the tray and place on a wire rack to cool for about 10 minutes before removing the cupcakes. Let the cupcakes cool completely before frosting/icing them.
Notes
Soft brown sugar gives a nice colour and flavour and if you do use it, make sure to break any lumps before you begin. If you don't have it you can simply use caster sugar. Demerara (granulated brown sugar) may also be used but you can pulse it in the mixie to give it a finer texture. If you don't have sour cream simple use a combination of hung curd and fresh cream. To make hung curd at home, just take 1 cup (250ml cup) thick yoghurt (curds) and place it in a thin muslin cloth. Tie up the loose ends and hang this bundle over your kitchen sink to allow the whey to drip off. You can also place the yoghurt in a fine mesh tea strainer instead of a muslin cloth. After about 45-50 minutes you will get thick, creamy curd. Add 3 teaspoons of fresh cream and mix well. Measure out 150 grams of this mixture and use it in the place of sour cream.