Ingredients
2ozchocolateunsweetened, chopped
¾ cupall-purpose flourplus 2 tbsp
¼cupcocoa powderunsweetened, plus 2 tbsp
¾tspbaking soda
¼tspsalt
1cupgranulated sugar
¼cupunsalted buttersoftened
1largeegg
1largeegg yolk
1 ½tspvanilla extract
½cupsour cream
½cupwaterboiling
raspberry buttercream frosting
12raspberries
Preparation
Preheat the oven to 350 degrees F.
Line a 12-cup muffin tin with cupcake liners.
Melt the chocolate in a microwave-safe bowl on 50 percent power in 20-second intervals, stirring between intervals until it’s melted and smooth. Set aside to cool slightly.
In a mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt for 20 seconds. Set aside.
Using an electric hand mixer, mix together the sugar and butter in a large mixing bowl until combined.
Mix in the egg, egg yolk, and vanilla extract. After that, mix in the melted chocolate and then the sour cream.
Add half of the flour mixture and mix on low speed until combined, then add remaining half and mix until combined.
Add about ⅛ of the boiling water at a time, mixing until combined after each addition. Once all the water has been mixed in, mix batter on medium-low speed for 1 minute.
Divide the batter among the prepared muffin cups, filling each about ⅔ full, about ¼ cup of batter.
Bake in the preheated oven for about 17 to 20 minutes, until set and toothpick inserted into center comes out clean.
Remove from the oven then transfer to a wire rack and cool for 10 minutes.
Transfer to an airtight container and allow to cool completely before frosting. Once cool, frost with the raspberry buttercream frosting and then top with raspberries.
