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I will never get tired of a good chocolate cupcake, and this borderline too-rich-for-kids version is one of my favorites. These chocolate cupcakes are so rich and chocolatey, they're almost poisonous. And it's so easy (just whisk up the batter in a bowl), that resistance is futile.
The moist and tender oil based cake starts with coffee, melted bittersweet chocolate, and sour cream, before flour and a generous amount of cocoa are whisked in. As they're removed from the oven and the waft of chocolate hits your face, you'll have to dig deep not to pull apart a warm chocolatey cupcake from its paper wrapper and shove it down your face (I failed). But if you can wait...
Top it off with even more chocolate: a smooth pudding-thick bittersweet ganache made even more indulgent with a few tablespoons of sour cream. Serve up a platter of these to make some new friends, heal a broken heart, or pour a big glass of milk and scarf them up yourself.
About the Author: Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and author of the new cookbook One Bowl Baking: Simple From Scratch Recipes for Delicious Desserts (Running Press, October 2013), and available at Barnes & Noble, IndieBound, Powell's, The Book Depository. Watch her culinary stylings on the America's Test Kitchen television show. Follow her Chocoholic, Chicken Dinners, Singapore Stories and One Bowl Baking columns on Serious Eats. Follow Yvonne on Twitter as she explores Singapore.