Chocolate Cupcake with Chocolate Frosting

Ingredients

for the cupcake:

Coffee 1.25 cups

Cocoa powder 1 cup

Flour 2.5 cups

Salt 1.25 tsp

Baking soda 2.5 tsp

Sugar 2 cups

Eggs 3

Sour cream 1.25 cups

Vegetable oil 1 cup

For the glaze:

Butter 170 g

Dark chocolate 200 g

Coffee 4 tbsp

Sour cream 1/3 cup

Preheat oven to 175°C. Grease a 25 cm diameter pan with butter and dust with flour (smaller pans will not hold the batter).

In a small bowl, stir the hot coffee and cocoa together until completely dissolved. In a large bowl, combine the flour, salt, and baking soda. In a third bowl, beat the sugar and eggs until pale yellow. Add the sour cream and butter, whisking until smooth.

Fold the flour and egg mixtures together, mixing thoroughly. Then pour in the coffee and cocoa powder and knead the batter. Pour it into the prepared pan and bake for 50-60 minutes. Remove the cake from the oven and let it cool for 20 minutes. Do not apply the icing until it has cooled completely, otherwise it will curdle.

Heat the butter and chocolate in the microwave for 30 seconds or more until smooth and runny. Add 2 tablespoons of coffee and sour cream. Stir until smooth and pour in another 2 tablespoons of coffee. Beat the cream until smooth (not runny!). Cool and use a knife to spread it onto the cake.

Enjoy!