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Moist Chocolate Cupcakes

These cupcakes start out on the stove with melting the butter and sugar together before incorporating your other ingredients – a strange beginning compared to the well-worn “creaming of the butter and sugar” path we’re used to. But I wouldn’t lead you astray, adventurer. The road to rich chocolate cupcakes lies before you – and none are more worthy to traverse it.

Makes 30-32 cupcakes

Preheat oven to 350° F, and line cupcake tins with cupcake liners.

In a medium-sized bowl, whisk together cocoa and hot water until smooth. Then in a large bowl, mix in flour, baking soda, baking powder, and salt until combined.

Melt butter with sugar in a saucepan over medium-low heat, stirring to combine. Be careful not to let sugar burn!

Remove from heat and pour into a mixing bowl or the bowl of a stand mixer, then mix on low until cooled, about 6-7 minutes. Mixture must be cool enough that it won’t cook the eggs you’re about to add.

Speaking of eggs, add those to the melted butter and sugar mixture, one egg at a time, beating until each is incorporated and scraping down sides of bowl as needed. Add vanilla, then add cocoa mixture and beat until combined.

Add dry ingredients one cup at a time, mixing until combined.

Divide batter evenly among lined cups, filling each three-quarters full. Bake 15-20 minutes, or until a wooden toothpick inserted into the center of the cupcake comes out clean. Carefully remove from the cupcake pan and allow to come to room temperature.

Cupcakes can be stored overnight at room temperature, or frozen up to two months in airtight containers to decorate at a later date.

¾ cup unsweetened cocoa powder

¾ cup hot water

3 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

1 ½ cups butter

2 ¼ cups granulated sugar

4 eggs

1 tablespoon vanilla

1 cup sour cream

Flavoring oil

(as listed by the individual recipe)

Stand or hand mixer

Cupcake pan(s)

Cupcake liners

(color as recommended by the individual recipe)

These cupcakes rise up beautifully with a big domed top, so be wary of over filling your baking cups with batter – two-thirds full is what you’re aiming for. If you want consistently sized cupcakes every time, check out the section on Dishers in the Adventurer’s Inventory at the beginning of this book, (page 15.)