Ingredients
- FOR THE CUPCAKE:
- 3 cups sugar
- 1 cup unsalted butter, room temperature
- 4 eggs
- 2 2/3 cups all-purpose flour
- 3/4 cup cocoa powder
- 1 tbsp baking soda
- 1/2 tsp salt
- 1 1/3 cups sour cream
- 1 cup strong coffee, cooled
- FOR THE FROSTING:
- 1 1/2 cup (3 sticks) unsalted butter, softened
- 1 cup cocoa powder
- 3/4 tsp salt
- 4 cups powdered sugar
- 2 tsp vanilla
- 1/4 cup milk
- 1 cup heavy cream
- 2/3 cup Ovaltine
Details
Adapted from google images
Preparation
Step 1
FOR THE CUPCAKE:
Preheat oven to 350 degree F. Line cupcake pan with cupcake papers. Set aside.
Using a stand mixer fit with the paddle attachment, cream the butter and sugar until pale and fluffy, about 3 to 5 minutes. Add eggs, one at a time, beating for 1 minute in between each addition. Scrape down bowl after each addition. Beat in vanilla.
Sift together the flour, cocoa, baking soda, and salt. Add the dry mixture to the creamed butter and sugar alternately with the sour cream. Begin and end with the flour mixture. Beat to incorporate.
With the mixer on low speed, slowly add the cooled strong coffee to the batter. Add in a slow steady stream to prevent splashing. The batter will become fairly thin and smooth. Scrape down bowl and beat for 1 minute to ensure the batter is completely mixed.
Pour into cupcake papers and bake on middle rack for 15 minutes, or until a pick inserted into the center of the cakes comes out clean.
Remove from oven and set on wire rack to cool for 10 minutes. Remove cupcakes from pan and let cool to room temperature on wire racks.
FOR THE BEST CHOCOLATE BUTTERCREAM FROSTING:
Cream together butter, cocoa powder and salt. Butter mixture will be very thick. Turn off the mixer, scrape down the sides of the bowl and add powdered sugar. Turn mixer on low and mix in powdered sugar while adding milk and vanilla extract. As the sugar incorporates, raise the speed of the mixer to beat the frosting. Beat until smooth. In a 2 cup measuring glass, stir together heavy cream and Ovaltine. Turn mixer speed to medium and pour cream mixture into frosting in a slow, steady stream, until you've reached your desired consistency. You may not need the full amount of Ovaltine and cream.
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