This kind of cupcake is so moist and fluffy. The last thing you want your cupcake is to be dense and hard, and this recipe has just fulfilled my needs. The original recipe called for 1 cup of flour, however I found it too watery, so I added 1/4 cup more, which was a right addition. You can even enhance the flavor of chocolate by adding chocolate chips or any kind of chocolate available in your kitchen.
Yield: about 16 cupcakes
1 cup sugar
1 cup water
1 cup vegetable oil
1 1/4 cup all purpose flour
2 teaspoon baking powder
1/3 cup unsweeten cocoa powder, good quality
1/4 cup sour cream, or plain yogurt
2 larg eggs
1teaspoon vanilla extract
pinch of salt
Preheat the oven to 350 C. Line cupcake pan with paper liners. In a medium bowl, combine the flour, cocoa powder, baking powder salt. In the bowl of an electric mixer, combine the sugar and oil and beat together on medium-high speed until incoorperative, about 2-3 minutes. Beat in the eggs one at a time, mixing well after each addition. Blend in the vanilla and sour cream. With the mixer on low speed, add in the dry ingredients in three additions.
Divide the batter evenly between the prepared liners. Bake 15-18 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pans 5-10 minutes before transferring to a wire rack to cool completely.
Decorate as desired.