• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 8 People
  • Difficulty Easy
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Recipe Ingredient

  • 60g cocoa powder
  • 90g all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 170g butter at room temp
  • 200g caster sugar
  • 3 eggs
  • 1 teaspoon vanilla essence
  • 120ml sour cream

Instructions

  1. Preheat oven to 180C. Line 12-cup standard muffin tin with paper liners.
  2. Into a medium bowl, sift together cocoa, flour, baking powder, and salt; set aside.
  3. In a mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each, then beat in vanilla. With mixer on low speed, add flour mixture in two batches, alternating with sour cream.
  4. Pour batter into cups, filling each 3/4 full. Bake until a toothpick inserted in centers comes out clean, 20 to 25 minutes.
  5. Cool in pan 5 minutes; transfer to a wire rack to cool completely.

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