Chocolate Cupcakes
(recipe from annie's eats)
Makes 24 cupcakes
1/2 cup plus 1 T Dutch-process cocoa powder
1/2 cup plus 1 T hot water
2 1/4 cups all-purpose flour
3/4 tsp baking soda
3/4 tsp baking powder
1/2 tsp salt
2 sticks plus 1 T unsalted butter, room temperature
1 2/3 cups sugar
3 large eggs, room temperature
1 T vanilla extract
3/4 cup sour cream (full fat)
Preheat the oven to 350 degrees. Line cupcake pans with paper liners.
In a small bowl, combine the cocoa powder and hot water, and whisk until smooth. In a separate small bowl, whisk together the flour, baking soda, baking powder, and salt; set aside.
In a medium sized saucepan over medium heat, combine the butter and sugar. Cook, stirring occasionally, until the mixture is smooth and the butter is completely melted. Transfer the mixture to the bowl of an electric mixer and beat on medium-low speed until the mixture is cool, about 5 minutes or so.
Add the eggs one at a time, mixing well after each addition. Add the vanilla and then the cocoa mixture and mix until smooth.
With the mixer on low speed, add the flour mixture, alternating with the sour cream, beginning and ending with the dry ingredients. Mix each addition just until incorporated.
Divide the batter evenly between the prepared liners. Bake until a toothpick inserted in the center comes out clean, about 15-20 minutes. Let cool in the pan about 5-10 minutes, then transfer to a wire rack to cool completely. Frost with favorite frosting! Enjoy!
Whipped Vanilla Buttercream Frosting
(recipe from annie's eats)
Frosts 24 cupcakes
1 1/2 cups plus 2 T (3 sticks plus 2 T) unsalted butter, room temperature
3 cups confectioners’ sugar
Pinch of salt
1 vanilla bean, split lengthwise (optional)
2 T heavy cream
1 T vanilla extract
Using an electric mixer, whip the butter on medium speed until smooth, about 1 minute. Add the confectioners’ sugar to the bowl and mix on medium-low speed just until incorporated. Scrape the seeds from the vanilla bean pod (if using) into the bowl and add in the salt.
Beat on medium-high speed until smooth, about 1-2 minutes. Add the heavy cream and vanilla while on low speed, just until incorporated. Then whip on medium-high speed until light and fluffy, scraping down the bowl as needed, about 4-5 minutes. Enjoy!