Jim Coleman Recipes

Chocolate Sour Cream Cupcakes with Mocha Frosting

Ingredients:

• 1/2 cup boiling water
• 1/4 cup butter
• 1 cup "super-fine" granulated sugar
• 1/4 cup unsweetened cocoa powder (Dutch-process cocoa works best)
• 1 1/2 cups sifted cake flour
• 1/2 teaspoon kosher salt
• 1/2 teaspoon baking powder
• 3/4 teaspoon baking soda
• 2 eggs, beaten
• 1/2 cup sour cream
• 3/4 teaspoon vanilla extract

Preparation:

In a mixing bowl, combine boiling water, butter, sugar, and cocoa. Beat until sugar is dissolved. Sift all the dry ingredients. Add sifted dry ingredients alternately with the beaten eggs, sour cream, and vanilla. Grease or spray and then lightly flour cupcake cups/molds and fill about half full or slightly more. Bake at 350* for 25 minutes. Top with "mocha" frosting, or your favorite chocolate frosting. Makes about 12 to 18 medium cupcakes

MOCHA FROSTING TO DECORATE

• 7 tablespoons unsalted butter, softened at room temperature
• 1 2/3 cups confectioner's sugar, sifted
• 2 teaspoons instant coffee, dissolved in 1 tablespoon boiling water
• bittersweet chocolate, grated