Tools:
Ingredients:
-
2 teaspoons instant coffee
-
1/2 cup Water boiling
-
1/2 cup Cocoa Powder unsweetened
-
3 cups all-purpose flour
-
1/2 teaspoon baking soda
-
1/2 teaspoon baking powder
-
1/4 teaspoon salt
-
3 sticks Butter softened
-
2 cups granulated sugar
-
1/2 cup brown sugar firmly packed
-
4 eggs
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2 teaspoons Vanilla extract
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1 cup Sour Cream
-
1 cup mini semisweet chocolate chips
Makes: Each cupcake serves 1.
instructions
Preheat oven to 325°F. Grease and flour or use pan spray with flour to prepare
pan.
In small bowl, dissolve instant coffee in water; stir in cocoa powder and
mix well. Set aside to cool.
Stir together flour, baking soda, baking powder and salt; set aside.
In large
bowl, beat butter, granulated sugar and brown sugar with electric mixer until
light and fluffy.
Beat in eggs, one at a time. Add vanilla; mix well.
Combine
cocoa mixture and sour cream. Add flour mixture alternately with sour cream
mixture, beginning and ending with flour mixture, beating after each addition
until smooth.
Fold in chocolate chips. Spoon 4 1/2 cups batter into top of cupcake
pan; spoon remaining batter into bottom of pan.
Bake 60-70 minutes or until toothpick inserted into center comes out clean.
Cool cake in pan on wire rack 15 minutes.
Turn cake onto wire rack to cool completely.
To assemble cupcake ice top of cake's bottom half. Place top half of cake atop
iced bottom half. Decorate as desired.