Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- ½ cup cocoa powder
- 1 cup sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
Wet Ingredients
- 1 egg
- ½ cup vegetable oil
- ½ cup sour cream
- 1 teaspoon vanilla extract
- ½ cup hot water
Instructions
- Preheat Oven: Preheat your oven to 350°F (180°C) and line a cupcake pan with paper liners to prepare for baking.
- Mix Ingredients: In a large mixing bowl, combine all the dry ingredients – flour, cocoa powder, sugar, baking soda, and salt. Add the wet ingredients – egg, vegetable oil, sour cream, vanilla extract, and hot water – and mix thoroughly until the batter is smooth and fully incorporated.
- Fill Cupcake Pan: Evenly distribute the batter into the prepared cupcake pan, filling each liner about two-thirds full to allow space for rising during baking.
- Bake: Place the pan in the preheated oven and bake for 20 minutes. To check doneness, insert a toothpick in the center of a cupcake; it should come out clean.
- Cool: Remove the cupcakes from the oven and allow them to cool completely in the pan for a few minutes, then transfer to a wire rack to cool fully before frosting.
- Frosting (Optional): Once cooled, frost the cupcakes with buttercream frosting or your favorite frosting for added sweetness and decoration.
Notes
- Ensure the hot water is not boiling to avoid cooking the eggs in the batter.
- Do not overmix the batter to keep cupcakes tender and fluffy.
- Use sour cream at room temperature for better mixing and texture.
- Customize frosting with flavors like chocolate, vanilla, or cream cheese.
- These cupcakes can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
