Our family’s favorite dessert is anything with chocolate, especially if it’s warm and ooey gooey. It took me years to find the perfect recipe for chocolate cupcakes but after much trial and error, lots of error, I have finally found this recipe to be a keeper. This recipe is decadent, super moist and warms up well days after the cake has been made. The key, as with any cake, is to not over bake your cucpakes or cake. The sour cream {or plain Greek yogurt} does wonders to make this cake moist and somewhat dense.
Bring your eggs to room temperature when baking as they mix into the flour much better and produce a better cupcake. You can quickly warm eggs by placing them in a bowl of warm water for a few minutes.
Semi-Homemade Death by Chocolate Cake
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Bon Appétit