Makes 8 servings
- ½ cup all-purpose flour
- 2 tbsps unsweetened cocoa powder
- ½ tsp ground cinnamon
- ¼ tsp baking soda
- ¼ tsp salt
- ¼ tsp ground allspice
- 1 large egg
- ⅓ cup packed brown sugar
- 3 tbsps granulated sugar
- 3 tbsps canola oil
- ½ tsp vanilla extract
- 1 oz unsweetened baking chocolate, melted and cooled
- ¼ cup water
- ¼ cup sour cream
- Chocolate Buttercream (see below)
Preheat oven to 350°F. Line eight 2½-inch muffin cups with paper bake cups; set aside.
In a medium bowl combine flour, cocoa powder, cinnamon, soda, salt and allspice; set aside. In a large bowl beat together egg, sugars, oil and vanilla with an electric mixer on low for 10 seconds or until combined. Beat on medium for 1 minute. Beat in cooled, melted chocolate. Alternate adding flour mixture with water, beating well after each addition. Thoroughly mix in sour cream. Spoon batter into muffin cups, filling each half full.
Bake 12 to 15 minutes or until a toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire rack 5 minutes. Remove cupcakes from muffin cups; cool completely.
Meanwhile, prepare Chocolate Buttercream (see below).
To decorate: Spoon buttercream into a pastry bag fitted with a star tip and pipe on cupcakes as desired. To pipe a pretty swirl, squeeze a dab of frosting from a pastry bag onto a cupcake center, then circle around it toward the edge of the cupcake. Start moving the circular motion back toward the center, piling frosting as high as you like and ending with a center point.
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