Hot Cocoa cupcakes
1½ cups all-purpose flour
3/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup natural (not Dutch process) cocoa powder
1/2 cup semisweet chocolate chips
3/4 cup boiling water
1 cup granulated sugar
3/4 cup sour cream
1/2 cup vegetable oil
2 large eggs
1 tablespoon vanilla extract
Preheat the oven to 375°F convection (see notes). Line two 12-cup muffin tins with cupcake liners.
In a small bowl, whisk the flour, baking powder, baking soda and salt; set aside.
In a large bowl, whisk the cocoa powder and chocolate chips with the boiling water until smooth. Add the sugar, sour cream, canola oil, and vanilla; whisk until no streaks remain. Whisk in the dry ingredients just until incorporated. Add the eggs last and mix until combined.
Fill prepared muffin cups about 2/3 full with the batter and bake for about 15-17 minutes, until a toothpick inserted in the center of the cupcakes comes out clean. Transfer the cupcakes to a rack and let cool completely.
Note: This recipe has been modified for high altitude by reducing the baking powder by 1/4 teaspoon and changing the oven temperature from 350 °F to 375 °F convection. A hotter, more consistent oven lends to a more even rise of baked goods. If you don’t have a convection oven, preheat your oven to 375 °F. The method has also been modified from the original. Dry ingredients are added to wet ingredients just until combined. This prevents gluten formation and results in a lighter crumb. The eggs are added last and mixed in until just combined. This introduces less air into the batter during mixing. If you have problems with sinking cupcakes even at low altitudes, try these adjustments. The original recipe is linked below.