My son and I love to bake together and we were both craving chocolate in a bad way so we decided to make a
When we got up I frosting and he decorated and I have to say he did a fabulous job. Not only was he my decorator he also mixed it all for me the previous night. We had a really great time together making these cupcakes and an even better time eating them.
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
1/4 cup sour cream
1 cup confectioners' sugar
1/4 cup unsweetened cocoa powder
1/4 teaspoon salt
1/2 cup butter
2 tablespoons milk
1/2 teaspoon vanilla extract
1. Preheat oven to 350 degrees. Line 12-cup standard muffin tin with paper liners.
2. 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.
3. Pour batter into cups, filling each 2/3 full. Bake until a toothpick inserted in centers comes out clean, 20 to 25 minutes.
4. Meanwhile, whisk together confectioners' sugar, cocoa, and 1/4 teaspoon salt. In a large bowl, using an electric mixer, beat 1/2 cup butter until light and fluffy. With mixer on low, gradually add cocoa mixture, scraping down side of bowl as necessary. Gradually beat in 2 tablespoons milk and 1/2 teaspoon vanilla. Beat frosting until light and fluffy, about 30 seconds.
5. Cool in pan 5 minutes; transfer to a wire rack to cool completely, then spread with frosting using a table knife or small offset spatula. Decorate with sprinkles, if desired.
Yields: 2 dozen
Adapted from Martha Stewart