CHOCOLATE CUPCAKES
MAKES 12 CUPCAKES
1 cup all-purpose flour or gluten-free flour ¾ cup granulated sugar ½ cup Dutch process cocoa powder 2 tsp baking powder (gluten-free, if needed) ½ tsp fine salt ½ cup full-fat sour cream ½ cup vegetable oil 3 large eggs 1 tsp vanilla extract
Vanilla Frosting
1 cup unsalted butter, room temperature 4 cups icing sugar ¼ tsp fine salt 2 tbsp 2% milk 2 tsp vanilla extract
Chocolate Frosting
1 cup unsalted butter, room temperature 3½ cups icing sugar
½ cup Dutch process cocoa powder, sifted ¼ tsp fine salt
3 tbsp 2% milk
2 tsp vanilla extract
Preheat the oven to 350°F and line a 12-cup muffin tin with paper or foil liners.
Sift the flour, sugar, cocoa powder, baking powder and salt into a large bowl. In a separate bowl, whisk the sour cream, oil, eggs and vanilla together. Add these wet ingredients all at once to the flour and whisk well by hand for a minute, until smooth. Use a scoop to divide the batter between the cups. Bake the cupcakes for about 25 minutes, until they spring back when gently pressed on top.
Cool the cupcakes in the tin on a cooling rack for 15 minutes before removing from the tin to cool completely before frosting.
Unfrosted, the cupcakes can be stored in an airtight container at room temperature for a day, or frozen for up to 3 months. Frosted cupcakes will keep in a sealed container in the fridge for up to 2 days, but freezing is not recommended.
Vanilla Frosting With the paddle attachment, beat the butter at high speed for 2 minutes, until fluffy. Add half of the icing sugar and beat, starting at low speed and then increasing to high, stopping to scrape the bowl once or twice. Add the remaining icing sugar and salt, and beat again at low speed and then increase to high, scraping the bowl once or twice. Add the milk and vanilla and beat at low speed and then increase to high. Beat for 3 to 4 minutes until fluffy and light, and to build structure so your frosting will hold its shape.
Chocolate Frosting Follow the instructions for vanilla frosting (above), and add the cocoa powder at the same time as the salt.
Use the frosting immediately, or chill in an airtight container for up to 4 days or freeze for up to 3 months. Let chilled frosting come to room temperature and re-whip it at high speed for 3 minutes before using.