The one and only cake that i baked for Eid... didnt even taste it but the kids seems to love it... so i guess its ok.. recipe fm Martha Steward
3/4 cup unsweetened dutch process cocoa powder
3/4 cup hot water
3 cups all purpose flour
1 tsp baking soda
1 tsp baking powder
1 1/4 tsp coarse salt
1 1/2 cup (3 sticks) unsalted butter
2 1/4 cups sugar
4 large eggs
1 tbsp plus 1 tsp pure vanilla extract
1 cup sour cream
Chocolate ganache frosting
Preheat oven to 350F. Line standard muffin tins with paper liners. Whisk together cocoa and hot water until smooth. In another bowl. whisk together flour, baking soda, baking powder and salt.
Melt butter with sugar in a saucepan over medium low heat, stirring to combine. Remove from heat and pour into a mixing bowl. With an electric mixer on medium low speed, beat until mixture is cooled, 4 to 5 mins. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add vanilla, then cocoa mixture and beat until combined. Reduce speed to low. Add flour mixture in two batches, alternating with the sour cream, and beating until just combined after each.
Divide batter evenly among lined cups, filling each three quarters full. Bake rotating tins halfway thru till a cake tester inserted in center comes out clean, abt 20 mins. Transfer tins to wire racks to cool 15 mins, turn out cupcakes onto racks and let cool completely.
To finish, use a small offset spatula to spread cupcakes with frosting. Refrigerate up to 3 days in airtight containers, bring to room temp and garnish with chocolate curls just bef serving.