A few weeks ago I made these delicious cupcakes for a friend's birthday. They were so good, I wanted to share them with you!
Cupcake Batter Ingredients:
2 cups unbleached all-purpose flour
2 cups packed light brown sugar
1 teaspoon baking soda
1/2 cup (1stick) cold, unsaled butter, cut into pieces
1 large egg
1 teaspoon vanilla extract
1 cup sour cream
1/4 cup whole milk
2 cups semisweet chocolate chips
Preheat the oven to 325 F. Line 18 muffin tins with paper cupcake liners.
Cupcakes: in a large bowl use an electric mixer on low speed, mixing the flour, brown sugar and baking soda together. Add the butter and mix until butter pieces are the size of peas (about 2 min). You will see some loose flour, which is OK. Stop the mixer and scrap the sides of bowl while mixing. Mix in egg and vanilla. Batter will still look dry. Mix in sour cream and milk until batter looks evenly moistened you may see lumps of butter. Mix in chocolate chips.
Fill each aper liner with 1/4 cup of batter. Bake until the tops feel firm and a toothpick inserted comes out clean (about 25 minutes). Let them cool for 10 minutes in the pan or wire racks. Turn them upside down to cool the bottom of the cupcake.
Let cool completely before frosting.
Recipe found via Cupcakes! by Elinor Klivans
1½ cups butter (3 sticks), softened
1 cup unsweetened cocoa
5 cups confectioner’s sugar
½ cup milk
2 teaspoons vanilla extract
½ teaspoon espresso powder
Add cocoa to a large bowl or bowl of stand mixer. Whisk through to remove any lumps.
Cream together butter and cocoa powder until well-combined.
Add sugar and milk to cocoa mixture by adding 1 cup of sugar followed by about a tablespoon of milk. After each addition has been combined, turn mixer onto a high speed for about a minute. Repeat until all sugar and milk have been added.
Add vanilla extract and espresso powder and combine well.
If frosting appears too dry, add more milk, a tablespoon at a time until it reaches the right consistency. If it appears to wet and does not hold its form, add more confectioner’s sugar, a tablespoon at a time until it reaches the right consistency.
Frosting recipe via Add a Pinch