"Let us steadfastly love one another"
Delta Delta Delta
San Jose, California Alumnae Chapter
Recipe Collection
Ingredients:
8 Tablespoons unsalted butter, cut into 4 pieces
2 ounces bittersweet chocolate, chopped
½ cup (1.5 ounces) Dutch-processed cocoa
¾ cup (3.75 ounces) unbleached all-purposeflour
½ teaspoon baking soda
¾ teaspoon baking powder
2 large eggs
¾ cup (5.25 ounces) sugar
1 teaspoon vanilla extract
½ teaspoon table salt
½ cup sour cream
Instructions:
1. Adjust oven rack to lower-middle position; heat oven to 350 degrees. Line
standard-sized muffin pan (cups have ½ cup capacity) with baking-cup liners.
2. Combine butter, chocolate, and cocoa in medium heatproof bowl. Set bowl over
saucepan containing barley simmering water; heat mixture until butter and chocolate are
melted and whisk until smooth and fully combined. Set aside to cool until just warm to the
touch.
3. Whisk flour, baking soda, and baking powder in small bowl to combine.
4. Whisk eggs in second medium bowl to combine; add sugar, vanilla, and salt and
whisk until fully incorporated. Add cooled chocolate mixture and whisk until combined.
Sift about one-third of flour mixture over chocolate mixture an dwhisk until combined;
whisk sour cream until combined, then sift remaining flour mixture over and whisk until
batter is homogenous and thick.
5. Divide batter evenly among muffin pan cups. Bake until skewer inserted into
center of cupcakes comes out clean, 18-20 minutes.
6. Cool cupcakes in muffin pan on wire rack until cool enough to handle, about 15
minutes. Carefully lift each cupcake from muffin pan and set on wire rack. Cool to room
temperature before icing, about 30 minutes.
7. Frost with your favorite buttercream frosting.
Thanks to Jennifer Davis for this delicious Valentine's Day recipe.