- PREP: 30 minutes
- TOTAL: 1 hour
- MAKES 12
Ingredients
- For the Cupcakes
- 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
- For the Icing
- 1 1/2 sticks unsalted butter, softened
- 1 pound (3 2/3 cups) confectioners' sugar
- 1 to 2 tablespoons milk (optional)
- Sprinkles (optional)
Get Cooking
- Make the cupcakes: Preheat oven to 350 degrees. Line 12-cup standard muffin tin with paper liners.
- 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.
- 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 icing using a table knife or small offset spatula. Decorate with sprinkles, if desired.
- Make the icing: In a mixing bowl, cream butter until smooth.
- Gradually add confectioners' sugar; beat until smooth. If too thick to spread, beat in 1 to 2 tablespoons milk.
NUTRITION
- Cupcakes, per serv: 245 cal; 15 g fat; 3 g protein; 26 g carb; 2 g fiber
- Icing, per serv: 248 cal; 11 g fat; 0 g protein; 37 g carb; 0 g fiber