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Ingredients:
- Flour - 150 g
- Sugar - 120 g
- Cocoa powder - 30 g
- Baking powder - 1 tsp.
- A pinch of salt
- Odorless vegetable oil - 70 ml
- Sour cream (or thick kefir or yogurt) - 150 g
- Instant coffee - 2 tsp.
- Hot water for coffee - 50 ml
- Berries (cherries, blueberries, currants) - 100-150 g
- Optional: powdered sugar, sour cream or whipped cream for decoration
Method of cooking:
To begin with, all the ingredients should be prepared in advance so that they come to room temperature. The oven should be heated to 180°C.
Dissolve 2 teaspoons of coffee in hot water and leave to cool to a warm state. If you don't want the coffee aroma, you can replace it with plain warm water.
In a separate bowl, combine sugar, a pinch of salt, vegetable oil and sour cream. Mix well with a whisk to a homogeneous consistency. Add warm coffee and mix again.
In another container, mix flour, cocoa powder and baking powder. Gradually add the dry ingredients to the liquid mixture, mixing thoroughly after each portion. The dough should be quite liquid, but uniform.
We roll the berries that we will add to the cupcakes in a small amount of flour or starch so that they do not settle to the bottom of the molds.
We take cupcake molds (metal or silicone) and fill them with dough about two-thirds. Add a few berries to each mold, slightly warming them in the dough. If desired, leave some dough to cover the berries on top.
Bake the cupcakes in a preheated oven for about 25 minutes. Check readiness with a wooden skewer - it should come out dry.
After baking, the cupcakes can be left to cool, sprinkled with powdered sugar or decorated with cream. For the cream, sour cream should be whipped with powdered sugar, having previously removed excess whey from it. If desired, you can use cream or chocolate glaze.
