- 2 1/4 (293g) Cake Flour
- 2 tablespoons (13g) Dutch-process cocoa powder
- 1/2 Cup (115g / 1 stick) butter room temperature
- 1 1/2 (326g) light brown sugar
- 2 large eggs room temperature
- 1 tsp (5g) Vanilla Extract
- 1 1/2 tsp (7g) Baking Soda
- 1/4 tsp (1g) Salt
- 1/2 cup (115g) Sour Cream
- 3/4 cup (6oz) brewed espresso (what the F Martha? You PULL espresso, you brew coffe.)
- 1 Tablespoon Espresso Powder
- You gotta frost this too.
- Preheat over to 325. Line muffin tins (makes 24).
- Whisk together cake flour and cocoa
- With an electric mixer on medium high speed, crem butter untl smooth and light.
- Add brown sugar
- Add eggs
- Add vanilla, baking soda and salt
- Beat to combine thoroughly
- Reduce speed to low, add flour mixture in three batches with the sour cream. (Flour – cream – flour – cream – flour)
- Fill muffin tins and bake 22 minutes.