Cocoa Crème Fraîche Cupcakes |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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From a Food and Wine article, courtesy of Meg Ray and Caitlin Alissa Williams. Ingredients:
1 cup all-purpose flour |
3 tablespoons all-purpose flour |
2/3 cup unsweetened cocoa powder |
1 teaspoon baking powder |
1 teaspoon salt |
1/4 teaspoon baking soda |
1/2 cup unsalted butter, softened |
6 tablespoons unsalted butter, softened |
1 cup sugar |
3 large eggs |
1 teaspoon pure vanilla extract |
3/4 cup creme fraiche, at room temperature and stirred until runny, plus more |
creme fraiche, for serving |
Directions:
1. Preheat the oven to 350°.
2. Line a 12-cup muffin pan with foil baking cups.
3. Put 4 additional foil cups on a small baking sheet.
4. Sift together the flour, cocoa powder, baking powder, salt and baking soda.
5. In a large bowl, beat the butter and sugar until light and fluffy.
6. At medium speed, add the eggs one at a time, beating until each one is fully incorporated before adding the next.
7. Add the vanilla.
8. At low speed, alternately beat in the dry ingredients and the 3/4 cup of crème fraîche in 2 batches.
9. Spoon the batter into the foil cups, filling each one two-thirds full.
10. Bake the cupcakes for 15 minutes, or until springy when gently pressed and a cake tester inserted in the center comes out clean.
11. Let cool slightly, then remove from the pan.
12. Place a dollop of crème fraîche on each cupcake and serve.
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