Chocolate Cupcakes
Cupcakes.
2 cups all-purpose flour, sifted
1 3/4 cups granulated sugar
3/4 cup unsweetened Dutch-processed cocoa powder
1/2 teaspoon baking powder
1 1/4 teaspoons baking soda
1 teaspoon coarse Kosher salt
2 teaspoons espresso powder (optional)
4 large eggs
1 cup whole milk
1 cup sour cream
1 cup vegetable oil
2 teaspoons vanilla extract
Buttercream.
2 cups unsalted butter, softened to room temperature
3 cups powdered sugar
1 cup unsweetened cocoa powder
1 tablespoon meringue powder (optional)
1/4 teaspoon coarse Kosher salt
2 teaspoons vanilla extract
2-4 tablespoons milk or cream (if needed)
Cupcakes.
Preheat the oven to 350, and line a cupcake/muffin pan with paper liners. (If you only have one pan, you can bake 12 cupcakes at a time, while letting the remainder of the batter rest in the bowl. Without stirring the batter up after resting, gently scoop the batter and re-fill the pan to bake the remaining cupcakes.)
In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, salt and espresso powder. In a separate bowl, whisk together the eggs, milk, sour cream, oil and vanilla. Add the wet ingredients to the dry and whisk until well combined, about 1 minute.
Use an ice cream scoop to evenly portion the batter into the pan, filling the cups about 3/4 full. Bake the cupcakes on the center rack for about 19-20 minutes, until a toothpick comes out clean. Cool several minutes in the pan, then carefully transfer to a wire rack to cool completely before frosting.
Buttercream.
In the bowl of your stand mixer fitted with the whisk attachment, beat the butter for 1 minute on medium speed until smooth. With the mixer on low, gradually add the powdered sugar, cocoa powder, meringue powder, salt and vanilla. Increase speed to medium-high and whip for 4-5 minutes, scraping the bowl occasionally, until very light and fluffy, adding the milk as needed for desired piping consistency.
Pipe the buttercream onto the cooled cupcakes and garnish with sprinkles.
Recipe from Curly Girl Kitchen
Yields about 2 1/2 dozen cupcakes