IF YOU GIVE A BLONDE A KITCHEN
BAKING
Preheat oven to 350° F. Line two standard muffin tins with paper liners and set aside.
n a medium bowl, whisk together flour, baking soda and salt. Set aside.
Next, in a separate medium bowl, whisk together cocoa powder and espresso powder. Add the boiling water and whisk until smooth
Whisk until smooth and allow the mixture to sit at room temp. Add the sour cream and vanilla and set aside.
In a the bowl of a stand mixer (or using a hand mixer), combine butter and sugar. Beat for 3 minutes. Add eggs one at a time scraping down the sides when necessary.
Add some of the flour mixture to the large mixing bowl and mix on low speed just until combined. Add half the chocolate mixture and mix until combined. Repeat process until you've used all the flour.
Use a silicone spatula to scrape the bottoms and sides of the bowl. Mix once more for 10 seconds to ensure all ingredients are incorporated.
Transfer batter to prepared muffin tins and fill each cup two-thirds full (I like to use an ice cream scoop for this step). Bake cupcakes 18 to 22 minutes or until a tooth pick inserted in the center comes out with little to no crumbs.
Allow the cupcakes to cool before transferring them to a wire rack.