spinner
Food & Wine
© Frances Janisch

Not in the mood for this recipe?

Tell Us What You Think

Cocoa Crème Fraîche Cupcakes

User Reviews

Add your review!

recipe tools

Printer-Friendly Page Printer-Friendly Page
RSS RSS
AddThis
Email to a Friend

Cocoa Crème Fraîche Cupcakes

  • fast FAST
  • make ahead MAKE-AHEAD
TOTAL TIME: 30 MIN
MAKES 16 CUPCAKES
Meg Ray and Caitlin Alissa Williams usually bake this wonderfully rich cocoa crème fraîche batter in a loaf pan, but it bakes even faster in cupcake tins. If the amount of batter fills more than one standard 12-cup muffin pan, just bake the rest in sturdy foil baking cups set on a baking sheet.
ingredients
  • 1 cup plus 3 tablespoons all-purpose flour
  • 2/3 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 stick plus 6 tablespoons unsalted butter, softened
  • 1 cup sugar
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • 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.
Recipe by Meg Ray and Caitlin Alissa Williams
From San Francisco Inspirations
This recipe originally appeared in April, 2006.