*3/4 cup unsweetened cocoa powder
*3/4 cup all-purpose flour
*1/2 teaspoon baking powder
*1/4 teaspoon salt
*3/4 cup (1 1/2 sticks) unsalted butter, room temperature
*1 cup sugar
*3 large eggs
*1 teaspoon pure vanilla extract
*1/2 cup sour cream
Preheat oven to 350 degrees. Line 12-cup standard muffin tin with paper liners.
In a medium bowl, sift together cocoa, flour, baking powder, and salt; set aside. In a mixing bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time, then beat in vanilla. Reduce speed to low. Add the flour mixture alternating with sour cream, starting and ending with the flour mixture.
Divide batter among cups, filling each 3/4 full. Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Cool 5 minutes in pan, then transfer to a wire rack to cool completely.
*The batter is thick and creamy and very good. I used a 5 minute frosting with Soy Milk! Turned out good. Amy These Are For You.