Ingredients

The following ingredients have 13 Servings
  • 1/2 cup (1 stick or 113g) unsalted butter
  • 2 oz semi-sweet baking chocolate
  • 2 large eggs, (room temperature)
  • 3/4 cup (150g) granulated sugar
  • 2 tsp. McCormick vanilla extract
  • 1/2 cup (115g) sour cream, (room temperature)
  • 1/2 cup (42g) unsweetened cocoa powder
  • 3/4 cup (95g) all-purpose flour
  • 1/2 tsp. baking soda
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 1 1/2 cups (3 sticks or 340g) butter, (at room temperature)
  • 4 cups (512g) confectioners sugar
  • 3/4 cup (94g) cocoa powder
  • 4 tbsp. (60ml) heavy whipping cream
  • 2 tsp. (10ml) McCormick vanilla extract
  • pinch table salt

Instruction

  • Preheat the oven to 350°F. This recipe makes 12-14 cupcakes, so prepare one pan (or maybe two) with cupcake liners.
  • Melt the butter and chocolate together in the microwave. Microwave in 30-second increments, stirring in between each time. Set aside to cool.
  • In the bowl of a stand mixer with the whisk attachment; add the eggs, sugar, vanilla, and sour cream and whisk on medium speed until smooth. (about 1 minute)
  • In a medium sized bowl, sift the cocoa powder, flour, baking soda, baking powder, and salt together until thoroughly combined.
  • Add the cooled butter/chocolate to the stand mixer and whisk until smooth, about 30 seconds.
  • Slowly add in the flour mixture, about 1/4 cup at a time with the stand mixer on low.
  • As soon as you are done adding the flour turn the mixer off. (You do not want to over-mix!)
  • The batter will be very thick.
  • Fill the cupcake liners 2/3 of the way full with batter. Bake for 15-18 minutes. The center of the cupcake should spring back up if gently pressed.