Best Cocoa Cupcakes ever!!!

Mary Ellen’s Cocoa Crème Fraiche Cupcakes

Makes 18 cupcakes.

1 cup plus 3 T all-purpose flour

2/3 cup unsweetened cocoa powder

1 tsp baking powder

1 tsp salt

¼ tsp baking soda

1 stick plus 6 T unsalted butter, softened

1 cup sugar

3 large eggs (at room temp)

1 tsp pure vanilla extract

¾ cup crème fraiche, at room temperature and stirred until runny, plus more for serving

  1. Preheat the oven to 350 degrees. Line a 12 cup muffin pan with foil baking cups and do same with remaining 6 cups in either another 12 cup muffin pan or a 6 cup muffin pan (if you have one).
  2. Sift together the flour, cocoa powder, baking powder, salt and baking soda. In large bowl, beat the butter and sugar until light and fluffy with a hand mixer or a stand mixer. 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 some the dry ingredients and then some of the ¾ cup of crème fraiche until all ingredients are incorporated.
  3. Batter will be extremely thick! Using a large spoon with a small spatula or frosting spreader, as carefully as you can, put the batter into the foil cups, filling each one until two-thirds full. I sometimes use my finger with the help of a small spatula to even out the batter in the foil cups.
  4. Bake the cupcakes for 20-25 minutes or until springy when gently pressed and a cake tester inserted into the center comes out clean. Let cool slightly, then remove from the pan.
  5. To serve, place a dollop of crème fraiche (or fresh whipped cream, if you prefer) on each cupcake and serve with fresh raspberries or fresh strawberries.