Happy 2nd Blogiversary! I can hardly believe that you’re already two.
My, have you grown since those early days. We have seen countless sticks of butter, at least one hundred pounds of sugar, occasional disasters, a handful of masterpieces, and thousands of photographs. What fun it has been!
Thank you for keeping me in line and inspired these past two years. Here’s to another year of doing what you love most. Keep eating. Keep drinking. Stay fancy.
makes 32 cupcakes
3/4 cup unsweetened Dutch-process cocoa powder
3/4 cup hot water
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1-1/4 teaspoons coarse salt
1-1/2 cups (3 sticks) unsalted butter, cut into 1 inch cubes
2-1/4 cups sugar
4 large eggs, room temperature
1 tablespoon plus 1 teaspoon pure vanilla extract
1 cup sour cream, room temperature
for chocolate ganache frosting:
1 pound good-quality bittersweet chocolate, finely chopped
2-1/3 cups heavy cream
1/4 cup corn syrup
Preheat oven to 350°F. Line three standard muffin tins with paper liners. Set aside.
In a small bowl, whisk together cocoa and hot water until smooth. In another bowl, whisk together flour, baking soda, baking powder, and salt.
Melt butter with sugar in a saucepan over medium-low heat, stirring to combine. Remove from heat, and pour into a mixing bowl. With an electric mixer on medium-low speed, beat until mixture is cooled, 5-7 minutes. (If the mixture is taking too long to cool, you can place the bowl in an ice bath and stir for a few minutes.)
Add eggs, one at a time, beating until each is incorporated. Scrape down sides of bowl as needed. Add vanilla, then cocoa mixture, and beat until combined. Reduce speed to low. Add flour mixture in two batches, alternating with the sour cream, and beating until just combined after each addition.
Divide batter evenly among lined cups, filling each three- quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 15 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
for the chocolate ganache frosting:
Place chocolate in a large heatproof bowl. Set aside.
Bring cream and corn syrup just to a simmer over medium-high heat; pour mixture over chocolate. Let stand, without stirring, until chocolate begins to melt.
Beginning near the center and working outward, stir melted chocolate into cream until mixture is combined and smooth (do not overstir).
Refrigerate, stirring every 5 minutes, until frosting just barely begins to hold its shape and is slightly lighter in color. Use immediately (ganache will continue to thicken after you stop stirring).
To finish, use a small offset spatula to spread cupcakes with frosting.