2 1/4 cups cake flour
2 Tbs. cocoa powder
1/2 cup (1 stick) unsalted butter, room temperature
1 1/2 cups packed brown sugar
2 large eggs, room temperature
1 tsp vanilla extract
1 1/2 tsp baking soda
1/4 tsp salt
1/2 cup sour cream, room temperature
3/4 cup brewed Crio Brü
1 Tbs. Crio Brü finely ground
Preheat oven to 350 degrees.
Line standard muffin tins with paper liners.
Whisk together flour and cocoa. With an electric mixer on medium-high speed, cream butter until smooth and light.
Add the brown sugar and eggs; beat until fluffy, scraping down sides of the bowl as needed.
Add vanilla, baking soda, and salt; beat to combine thoroughly.
Reduce speed to low. Add flour mixture in three batches, alternating with two additions of sour cream, and beating until just combined after each.
Mix together the brewed Crio and finely ground Crio; add to batter, and beat until smooth.
Divide batter evenly among lined cups, filling each three-quarters full.
Bake, rotating tins halfway through until a cake tester inserted in centers comes out with only a few moist crumbs attached, about 22 minutes.
Transfer tins to wire racks to cool completely before removing cupcakes.
Running low on Crio? Stop by and grab some more in our Crio Bru Shop!