Fluffy Chocolate Cupcakes 超鬆軟朱古力杯子蛋糕

I got leftover sour cream from making my yellow butter cake last week. So I did an experiment to find out what would happen if I applied the same technique to my easy chocolate cupcakes. The result was cupcakes that were super moist and fluffy! I made slight changes to the previous recipe though. After three trials here is what I have developed.
上星期EC做牛油蛋糕時有剩餘的酸忌廉，於是便做了實驗嘗試用同樣方法試做簡易朱古力杯子蛋糕，結果發現蛋糕不論在鬆軟及保濕程度上都提高了！改良了三次微微調整過份量之後，以下是EC喜歡的配方。

These cupcakes are moist and fluffy. They are good to serve alone without any frosting. For frosted cupcakes, I would recommend replacing cake flour with all-purpose flour. The cupcakes will be sturdier and hence be able to withstand the weight of the frosting.
這個杯子蛋糕很濕潤很柔軟，不用加任何霜飾單吃已經很美味，若要加上霜飾可用中筋麵粉取替配方內的低筋麵粉，蛋糕便不易被霜飾重量弄塌。

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Fluffy Chocolate Cupcakes
超鬆軟朱古力杯子蛋糕

Makes 12 standard or 36 mini cupcakes
可做12個杯子蛋糕或36個迷你杯子蛋糕

Ingredients

70 g all purpose flour
30 g cake and pastry flour
40 g unsweetened cocoa powder
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
70 g granulated sugar (I used organic cane sugar)
1 Tbsp (about 20 g) homemade invert sugar (may be replaced with light corn syrup, maple syrup or honey)
85 g unsalted butter, softened
30 g grapeseed oil (or any light tasting oil)
120 g sour cream
2 large eggs
1 tsp vanilla bean paste or pure vanilla extract

Notes: The eggs I use are about 50 g each without shells.

材料

中筋麵粉 70克
低筋麵粉 30克
無糖可可粉 40克
泡打粉 3/4茶匙
梳打粉 1/2茶匙
鹽 1/4茶匙
細砂糖(EC用有機蔗糖) 70克
自製轉化糖漿(可用粟膠，楓糖漿或蜜糖代替) 1湯匙 (約20克)
無鹽牛油(放軟) 85克
葡萄籽油(或任何淡味液體食油) 30克
酸忌廉 120克
大蛋 2隻
雲尼拿醬或純雲尼拿香油 1茶匙

註：EC用的大蛋每隻淨重約50克

Directions 做法

Preheat oven to 350ºF/180ºC. Line cupcake pan with paper liners. Bring eggs and sour cream back to room temperature. Butter should be softened but not too soft and squishy.
焗爐預熱350ºF/180ºC，杯子蛋糕模內放紙模，雞蛋及酸忌廉從雪櫃取出回溫，牛油放軟備用(牛油只需放至軟身，不能過軟)。

Combine sour cream, eggs and vanilla bean paste in a bowl. Mix slightly to combine. Set aside.
酸忌廉、蛋及雲尼拿醬放碗內輕輕拌勻備用。

In a mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, salt, and sugar and stir well to combine. Add softened butter, syrup and oil. With a hand mixer or a stand mixer fitted with the paddle attachment, beat with low speed until mixture becomes a thick batter.
麵粉、可可粉，泡打粉、梳打粉、鹽及糖混合放在鋼盆內拌匀，加入軟化牛油、油及糖漿用電動打蛋器或座枱式攪拌器(使用攪拌槳配件)低速拌成厚麵糊。

Add the sour cream-egg mixture in three additions and beat with low speed until fully incorporated. Beat with medium speed for 1 minute to aerate the batter and develop the cake’s structure. Batter should be thick, smooth and free of lumps. Scrape down the sides as needed.
分三次加入酸忌廉蛋液混合物低速拌勻，之後轉中速打一分鐘將空氣混入麵糊及加强蛋糕組織，麵糊應是幼滑濃稠並無顆粒，需要時可用膠刮清理盆邊。

Divide batter evenly among liners (I used an ice-cream scoop. You may want to read about my post, how to evenly distribute cupcake batter) . Bake until the cupcakes spring back to the touch and a toothpick inserted into the center of cupcake comes out clean, about 15 minutes for regular cupcakes and 10 minutes for mini cupcakes in my oven. Adjust oven temperature and baking time accordingly for your own oven.
將麵糊平均分配倒入紙模中(EC用雪糕勺，詳情可參考如何平均分配麵糊)，入爐焗至蛋糕表面有彈性及竹籤插入蛋糕中央取出不沾麵糊，EC家中焗爐約需15分鐘，迷你杯子蛋糕約需10分鐘，請自行調節焗爐火力及時間。

Cool in pan for 5 minutes. Transfer cupcakes to wire rack to cool completely. Do not let them cool completely in the pan as condensation will make the cupcake liners soggy.
出爐五分鐘後將杯子蛋糕取出移到鋼架上完全放涼，不要將杯子蛋糕留在模中放凉，倒汗水會令紙模變濕。

This recipe is good for 3 dozens of mini cupcakes. I decorated them with mango Swiss meringue buttercream. I made them for my nephew’s birthday party.
此份量可做36個迷你杯子蛋糕，EC在上面加了芒果味瑞士蛋白奶油霜，是EC為表姨甥仔生日會做的小吃。

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