Cupcake Tuesday-Chocolate and Honey

Finding the perfect chocolate cake recipe took me forever.   I tired so many recipes, oil based, butter based, with sour cream and without sour cream, etc.

As my experiments progressed I knew I wanted two things: butter based and with sour cream.

After some messing around in the kitchen, I made my own vanilla recipe, and it's actually the base of pretty much all my cupcakes, it's insanely versatile and I love it!  Turns out that adding a touch of cocoa makes the perfect chocolate cupcake as well!

You've seen variations of it before in my Black Forest Cupcakes and my Malted Chocolate Cupcakes, but this one is the plain, all chocolate chocolate cake recipe!

It's nice and dense and moist and delicious!  It's hard to find in a chocolate cake!

Chocolate Cupcake
makes 24
2 sticks butter
1 cup sugar
2 eggs
vanilla
salt
1/2 cup cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
2 1/2 cups flour
1 cup sour cream

Preheat the oven to 350 degrees and line two cupcake pans.

In a large bowl whip together the room temperature butter with the sugar until they get nice and light and fluffy.  Add the 2 eggs and beat for about another minute.

When the eggs are fully incorporated add in the vanilla, salt and cocoa powder.  Mix well.

Next, measure out your baking soda, baking powder and flour in a medium bowl.  Add about 1/3 of the flour mixture to the butter mixture and beat until just combined.  Add 1/2 of the sour cream.  Follow that with another 1/3 of the flour, the last of the sour cream and the last of the flour, beating well after each addition.

Scrape the sides of the bowls and mix on last time to make sure it is all combined.

Scoop into the cupcake pans using a 2 oz ice cream scoop, or filling about 2/3 of the way full.  My rule with chocolate cake is that it should look like chocolate ice cream before it bakes

Bake for 18-20 minutes or until a toothpick comes out clean.  Let cool

Honey Cream Cheese Frosting
2 blocks cream cheese
1 stick butter
1/4 cup honey
2-3 cups powdered sugar

In a medium bowl use a mixer and whip together the cream cheese and butter.  When those are combined, add the honey and mix well.

Next, slowly add the powdered sugar about 1/2 cup at a time.  Beat well after each addition and taste occasionally.  Stop when you have reached your desired consistency and flavor.

Pipe or frost on top of the cooled cupcakes and drizzle with honey.  Enjoy!

Love,

Keely