Cocoa Crème Fraîche Cupcakes

Name: Cocoa Crème Fraîche Cupcakes
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 12 muffins, 12 serving(s)
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

Submitted by Chef #402053

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

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Ready In:: 45mins
Ingredients:: 13
Yields:: 12 muffins
Serves:: 12

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

Preheat the oven to 350°.
Line a 12-cup muffin pan with foil baking cups.
Put 4 additional foil cups on a small baking sheet.
Sift together the flour, cocoa powder, baking powder, salt and baking soda.
In a large bowl, beat the butter and sugar until light and fluffy.
At medium speed, add the eggs one at a time, beating until each one is fully incorporated before adding the next.
Add the vanilla.
At low speed, alternately beat in the dry ingredients and the 3/4 cup of crème fraîche in 2 batches.
Spoon the batter into the foil cups, filling each one two-thirds full.
Bake the cupcakes for 15 minutes, or until springy when gently pressed and a cake tester inserted in the center comes out clean.
Let cool slightly, then remove from the pan.
Place a dollop of crème fraîche on each cupcake and serve.