- 20 mins
Ingredients
- 3/4 Cups unsweetened dutch process cocoa powder (or regular cocoa powder)
- 3/4 Cups hot water
- 3 Cups all purpose flower
- 1 tsp baking soda
- 1 heaping tsp baking powder
- 3/4 tsp salt
- 3 sticks unsalted butter
- 2 1/4 cups sugar
- 4 large eggs
- A generous splash of vanilla extract
- 1 cup sour cream
Preparation
Step 1
Preheat your over to 350 degrees. Beat together cocoa and hot water until smooth. In a separate bowl, mix together flour, baking soda and powder, and salt until well combined.
Melt butter and sugar together in a saucepan over low-medium heat until smooth. Once smooth, transfer to mixing bowl and beat on medium speed until smooth. Add eggs, one at a time. Add cocoa and mix. Add vanilla and mix well. On low speed, beat in the flour mixture. Don't over mix! Now pour cupcakes into the cupcake tins and pop your chocolate cupcakes in the oven. Bake for around 20 minutes, rotating pan at the halfway mark.
You can store your chocolate cupcakes for up to 2 days, or in the freezer for up to two months but they taste so delicious when they're fresh.
For Cream Cheese Frosting
Ingredients
4 ounces unsalted butter, softened
4 ounces cream cheese, softened
2 cups powdered sugar
1 teaspoon vanilla extract
Directions
In a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in the vanilla extract
Vanilla Buttercream Frosting
Makes enough frosting for about 2 dozen cupcakes
1 cup (2 sticks) of unsalted butter, room temperature
6-8 cups of powdered sugar
1/2 cup of milk
1.5 tsp vanilla extract
1. In an electric mixing bowl fitted with the paddle attachment or if you don't have an electric mixing bowl use a large bowl and an electric mixer, mix the butter until smooth and creamy (a few minutes).
2. Add 4 cups of the sugar, the milk and vanilla and on low speed mix until combined.
3.Add two more cups of sugar and on low speed mix until light and fluffy. If you need to, add the remaining two cups of powdered sugar.
Tips: When mixing together the buttercream frosting ingredients, be aware that powdered sugar is very light and will get into the air. You will know this is happening because when you breathe in you will feel and taste a sweetness in your breath. To avoid this, place a clean dish towel over the mixing bowl.
Peanut Butter Icing:
1 cup confectioners' sugar
1 cup creamy peanut butter
5 tablespoons unsalted butter, at room temperature
3/4 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1/3 cup heavy cream
Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.