Chocolate Cupcakes with Buttercream Frosting

400

Servings: 15 cupcakes

HERE IS WHAT YOU NEED :

  • 1 cup + 2 tablespoons – all-purpose flour
  • 1 cup – granulated sugar
  • 1/3 cup – unsweetened cocoa powder
  • 3/4 teaspoon – baking soda
  • 1/2 teaspoon – salt
  • 1/4 teaspoon – baking powder
  • 1/4 cup + 2 tablespoons– cold coffee or water
  • 1/4 cup – oil
  • 2 –large eggs at room temperature
  • 1/2 cup sour cream
  • 1/2 teaspoon vanilla extract



HERE IS HOW YOU DO IT :

 Preheat oven to 350°F.

Line 2 -12 cupcake baking pan with cupcake 15 liners.

Combine all dry ingredients in large bowl; mix well. Add coffee, oil, extract and eggs; mix by hand with a rubber spatula until fully combined fully. Fold in sour cream. Pour into prepared cupcake pans filling about a little more than half way. Do not over fill, super important step.

Bake 22- 25 minutes or until toothpick inserted in center comes out clean.

Cool completely before frosting makes 15­ cupcakes. Keep uniced cupcakes stored in an airtight container the refrigerator up-­ to one week or freeze for 1 month, but bring back to room temperature before enjoying.


PINK OR RED BUTTERCREAM FROSTING

Prep time: 10 minutes. Servings: 15 cupcakes


HERE IS WHAT YOU NEED :

  • 12 oz. – 3 sticks unsalted butter room temperature
  • 1 lb. confectionary sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoons water
  • 3-4 drops pink or red food dye


HERE IS HOW YOU DO IT :

Using a hand mixer on medium setting, mix together butter until well blended. Reduce speed to a low setting and slowly add confectionary sugar, until combined. Add vanilla and water mix at high speed until fluffy. Dye buttercream to desired shade of pink or red. Using a pastry bag fitted with a large open star tip, fill the bag with buttercream and swirl the frosting on top.