Photo: Discoball Cupcakes Recipe
Ingredients
- 2 2/3 cups (12-ounces) all-purpose flour
- 1 1/4 cups plus 2 tablespoons (4 ounces) unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (8 ounces) sour cream
- 1 teaspoon pure vanilla extract
- 1 teaspoon pure almond extract
- 1 cup (2 sticks) unsalted butter
- 2 cups (14 ounces) granulated sugar
- 2 eggs
- 1 1/4 cups (10 ounces) strong coffee
Directions
Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin tins with cupcake wrappers.
In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In a separate bowl, combine the sour cream, vanilla, and almond extract. Set aside.
In the bowl of a standing mixer fitted with a paddle attachment, combine the butter and sugar and beat on medium speed until smooth. Set the mixer to low speed and add the eggs, 1 at a time, scraping thoroughly between each addition. Alternately add the flour and sour cream mixtures to the butter mixture in 2 batches, starting and ending with the flour mixture. Scrape down the bowl after each addition. Gradually pour in the coffee. Scrape down the bowl and beat until thoroughly combined.
Divide the batter evenly between the muffin tins. For cupcakes, bake 20 to 25 minutes or until they spring back after being touched. Allow the cupcakes to cool for 20 minutes.
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By superfunkymonke...
Etna, 90
on June 16, 2010
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This is crazy that Food Network doesn't realize that most of the reviews on this recipe are from ticked viewers. Like most of you have already said, FN is for people to look to for great recipes, you watch the show, and your mouth is watering, so you go on FN.com to find the recipe. If I wanted to have a disco party, heck yeah I would make these! Only, how? I am dissapointed, because they left me with questions on how to make the cupcake look like a disco ball. I recognized that it as fondant, but what percentage of the viewers would? Besides, FN is supposed to ahve easy stuff. Who can go and buy fondant and coloring to dust it with at their local Wal-Mart?
By kayt765_11690034
Sooke, BC
on December 30, 2009
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I agree with all of you, except for the rather smug comment from the "experienced baker" who had "no trouble" People look to food network as a "how to" to get tips and tricks, and learn how to do things. After reading all of these comments, and seeing that they have basically been ignored by the food network, it makes me wonder if they even give a hoot about the fans and readers. This is not the "Isn't this great, betcha wish YOU could do it" Network. Shame on your editors and shame on the smarmy mean spirited commentor who insulted all of us.
By rafael1812_11522619
Philadelphia, PA
on September 13, 2009
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I own both of Elisa's books and she does amazing things with cake. This recipe I tried as a layer cake and baked in two 8 inch pans, instead of the cupcakes.. One has to use dutch processed cocoa (I use Valrhona, as does Elisa or things won't work correctly. And I can't stress enough how important it is to use a scale. Let the cakes rest for a while, as they will be too delicate to use 30 minutes after the baking. You will get a fudgy, rich chocolate cake with great texture!
Read all 9 reviews