Sour Cream Chocolate Cupcakes

Sour Cream Chocolate Cupcakes

1 (18.5-ounce) package plain devil's food cake mix
2 tablespoons unsweetened cocoa powder
1 cup sour cream
1/2 cup vegetable oil
1/2 cup cooled coffee
3 large eggs
2 teaspoons vanilla extract
Pinch of salt
Rich, Dark Chocolate Buttercream frosting, see below

Preheat the oven to 350°F. Line cupcake pans with 20 to 22 paper liners. Set aside. In a large mixing bowl, beat the cake mix, cocoa powder, sour cream, oil, coffee, eggs, vanilla and salt with an electric mixer on medium speed for 2 minutes. Pour the batter into the prepared cupcake pans, filling each cupcake liner three-quarters full. Bake for 22 to 23 minutes or until a wooden pick inserted in center of a cupcake comes out clean. Cool in pan for 5 minutes, then remove cupcakes and cool completely on wire racks. Frost the tops of cooled cupcakes with the Chocolate Buttercream Frosting.

Makes 20 to 22 cupcakes

Rich, Dark Chocolate Buttercream Frosting
4 tablespoons unsalted butter
½ cup Dutch process cocoa powder-I went to Memphis and bought some Pensey’s cocoa powder-YUM
2 ¼ cups confectioners’ powdered sugar
3 to 4 tablespoons hot coffee-I save the coffee from the am and heat it in the microwave for 20-30 seconds.

Place butter and cocoa powder in a large mixing bowl. Beat mixture on low until soft and well combined. Add confectioners’ sugar and 3 tablespoons of hot coffee. Blend mixture on low until everything is incorporated. Scrape down bowl. Turn speed up to medium and beat for an additional minute. Add remaining tablespoon of coffee, if mixture is too thick.

Makes enough frosting to cover 24 cupcakes the old-fashioned way or 12 cupcakes the way they do at places like Gigi’s.

*I make vanilla sugar by taking a quart size jar, placing 3 vanilla beans in the jar and filling the jar up with regular granulated sugar. In about 1 week, the sugar starts to take on a great vanilla essence and in about 2 weeks it is ready to use.