Thursday, November 13, 2008


Diana Rattray, is the source of this great cupcake recipe. The only thing I changed was to add a little coffee flavoring to complement the chocolate. You'll get a dozen standard-size cupcakes from this recipe, and you'll have a hard time keeping them around, especially if you frost them with chocolate sour cream frosting. These are nice and chocolatey, moist, flavorful and just super yummy. The recipe doesn't state which cocoa powder to use, probably meaning that natural was used. I opted to use Hershey's Special Dark, which is a combination of natural and Dutched cocoas. Although nothing can ever compare with the Chocolate Guinness Cake that I made last week, these are really, really good. But, be aware, these are the full Monty -- no shortcuts here to save calories or fat. Remember moderation -- if you can.

Special Dark Chocolate Cupcakes
Rating: 9 out of 10
1/2 cup boiling water
1 tsp. instant coffee granules
1/4 cup Smart Balance Butter Blend or butter
1 cup sugar
1/4 cup Hershey's Special Dark cocoa
1-1/2 cups all-purpose flour
1/2 tsp. salt
1/2 tsp. baking powder
1/2 tsp. baking soda
1 large egg
1/2 cup sour cream (I used lite.)
1 tsp. pure vanilla extract
Preheat oven to 350F. Line a 12-cup cupcake tin with paper liners.
In the bowl of a stand mixer, combine boiling water, coffee granules, Smart Balance Butter Blend or butter, sugar and cocoa. Beat on low speed until sugar is dissolved. Add sifted dry
ingredients alternately with the beaten egg, sour cream and vanilla. Evenly distribute batter among 12 cupcake cups, filling each about 2/3 full.
Bake 17-22 minutes, or till a wooden pick inserted near center returns with just a
few crumbs. Frost with your favorite frosting. Yield: 12 standard size cupcakes.


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