Chocolate Cupcakes

By francesn

Ingredients

• 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 vanilla extract
• 1/2 cup sour cream
• Easy White Icing
• Sprinkles (optional)

Details

Servings 12
Preparation time 30mins
Cooking time 30mins
Adapted from marthastewart.com

Preparation

Step 1

Preheat oven to 350 degrees. Line 12-cup standard muffin tin with paper liners.

Watch:

Buttering and Lining Cake Pans

Into 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. Add eggs, one at a time, beating well after each, then beat in vanilla. With mixer on low speed, add flour mixture in two batches, alternating with sour cream and beginning and ending with flour.

Watch:

How to Cream Butter Properly

Pour batter into cups, filling each 3/4 full. Bake until a toothpick inserted in centers comes out clean, 20 to 25 minutes.

Cool in pan 5 minutes; transfer to a wire rack to cool completely, then spread with Easy White Icing using a table knife or small offset spatula. Decorate with sprinkles, if desired.

Watch:

How to Frost Cupcakes