1 3/4 C. flour
2/3 C. Cocoa powder
1 t. baking powder
1 tsp. baking soda
1 C. granulated sugar
1/2 C. packed light brown sugar
3/4 t. salt
2 large eggs
1/2 C. oil (not olive oil)
3/4 C. sour cream
1 t. pure vanilla
1 C. hot coffee
- Preheat oven to 350℉. Lightly grease and flour two 8 inch round cake pans and line the base with parchment paper. Of course we are making mini cupcakes, so place 48 mini cupcake liners in a 48 mini cupcake pan...or you can use a 24 mini cupcake pan and bake two batches.
- Sift flour, cocoa, baking powder and baking soda into a large bow. Add both sugars and salt and whisk to blend well, pressing out any lumps of brown sugar.
- Combine eggs, oil, sour cream and vanilla in a medium bowl and whisk to blend well. Pour into the bowl with the dry ingredients and mix with an electric hand mixer on medium-low until blended. It will be thick and somewhat dry. Add the hot coffee gradually in two stages to minimize clumps forming and beat until evenly combined and the batter is smooth.
- Divide batter evenly between the prepared pans and bake for 30-33 minutes until cakes spring back when pressed gently and toothpick inserted into the center comes out clean. Transfer pans to a wire rack and let cool for 15 minutes before inverting onto the rack to cool completely.
Note: For the mini cupcakes, line pan with mini cupcake liners and fill half full. Bake for 10-12 minutes.