Creamy Chocolate Cupcakes

Ingredients

3/4 cup unsweetened cocoa powder
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup (1.5 sticks) unsalted butter
1 cup sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
Easy White Icing
Sprinkles (optional)

Nutrition

Calories

650
Fat

10g
Protein

2g

You can bake the cupcakes the night before and decorate these the next day. I would frost them the same day you plan on serving them for best results. The frosting will keep in the refrigerator in a piping bag for several days. If you refrigerate it, let it get to room temperature before piping.

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 Easy White Icing using a table knife or small offset spatula. Decorate with sprinkles, if desired.

Creamy Chocolate Cupcakes

Ingredients

Nutrition

Calories

Fat

Protein