|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 8g||10%|
|Saturated Fat 4g||20%|
|Total Carbohydrate 27g||10%|
|Dietary Fiber 1g||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
- 1/2 cup boiling water
- 1/4 cup butter
- 1 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon soda
- 1 egg, beaten
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
Line about 12 muffin cups with cupcake papers. In a mixing bowl, combine boiling water, butter, granulated sugar, and cocoa powder. Beat on low speed until smooth and sugar is dissolved.
In another bowl or on a sheet of wax paper, combine the flour, salt, baking powder, and baking soda.
In a small bowl, whisk together the egg, sour cream, and vanilla.
Add sifted dry ingredients to the cocoa mixture alternately with the egg and sour cream mixture. Fill greased and lightly floured cupcake cups about two-thirds full. Bake at 350 for 20 to 25 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Cool in the pan for 5 to 10 minutes. Remove from the pan and cool completely before frosting.
Frost with your favorite frosting, homemade or purchased. Makes about 10 to 12 cupcakes.