Cocoa Crème Fraîche Cupcakes

Total Time
45mins
Prep 30 mins
Cook 15 mins

From a Food and Wine article, courtesy of Meg Ray and Caitlin Alissa Williams.

Ingredients Nutrition

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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