This one’s off the Caffe Macs email list. Super yummy and not processed. Credit to Sarah Pastry Chef, Caffe Macs.
(Yield: 24-26 cupcakes)
1 lb All-purpose Flour
1 ½ cup Cocoa powder
1 ½ lb. Sugar
1 ½ tsp. Salt
1 Tbs. Baking Soda
1 ½ tsp Baking Powder
1 ½ cup Sour Cream
¾ cup Vegetable oil
1 ½ cup Hot Water
1 Tbs. Vanilla Extract
Combine dry ingredients and mix.
Combine sour cream, eggs, oil, hot water, and vanilla extract. Add to dry ingredients and mix until combined.
Pour into paper lined cupcake tins. Bake at 350 degrees for 15-20 minutes or until a toothpick inserted into the middle of the cake comes out clean.
125 grams Dark Chocolate, chopped
125 grams Heavy Cream
23 grams Unsalted butter, room temperature
Combine chocolate and butter in small bowl and set aside
Heat cream in a saucepan until it boils.
Immediately poor cream over chocolate butter mixture. Whisk until smooth.
Allow mixture to cool slightly before using.
3 cups confectioners’ sugar
1 cup butter
1 teaspoon vanilla extract
1 to 2 tablespoons whipping cream