• Fast
• Make-Ahead
• Vegetarian

Ingredients

1. 1 cup plus 3 tablespoons all-purpose flour
2. 2/3 cup unsweetened cocoa powder
3. 1 teaspoon baking powder
4. 1 teaspoon salt
5. 1/4 teaspoon baking soda
6. 1 stick plus 6 tablespoons unsalted butter, softened
7. 1 cup sugar
8. 3 large eggs
9. 1 teaspoon pure vanilla extract
10. 3/4 cup crème fraîche, at room temperature and stirred until runny, plus more for serving

Directions

1. 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.
2. 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.
3. 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.