I don't really like chocolate cake. I mean I'll eat it, but the issue is that I'm SUPER picky about it. It has to be perfectly moist, just the right level of bitter, and yeah it usually just isn't worth it in my book.
But for you, these are going to be worth it! Because the chocolate frosting is going to keep them moist, and the yogurt/sour cream in the batter is going to make the texture to die to for. It's going to be exciting.
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Look at these little cupcakes, standing at attention looking all proud.
Chocolate Cupcake
makes 24
2 sticks butter, room temperature
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
1/2 cup sour cream
2 sticks butter, room temperature
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
1/2 cup sour cream
1/2 cup vanilla yogurt
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, one at a time 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 the sour cream. Follow that with another 1/3 of the flour, the yogurt and the last of the flour, beating well after each addition.
Scrape the sides of the bowls and mix one 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.
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, one at a time 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 the sour cream. Follow that with another 1/3 of the flour, the yogurt and the last of the flour, beating well after each addition.
Scrape the sides of the bowls and mix one 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.
Chocolate Cream Cheese Frosting
2 8 oz blocks cream cheese
1 stick butter, room temperature
1/4 cup cocoa powder
3-4 cups powdered sugar
In a medium bowl combine the cream cheese and the butter with a mixer until it gets a little fluffy, this will take about 2 minutes.
Add in the cocoa powder and briefly mix until combined.
Add in the cocoa powder and briefly mix until combined.
Now slowly add the powdered sugar, about 1/2 cup at a time, keeping the mixer on low to let it mix in. Once you have the right sweetness, scrape the sides and mix on medium for about 20 seconds to make sure everything is smooth. The secret to this frosting is to beat it like there's no tomorrow, don't be afraid of over-beating. People are always surprised that a cream cheese frosting can be so light. That's one of the main reasons to add the powdered sugar so slowly while letting the mixer run.
Once the cupcakes are cooled, pipe the frosting onto the cupcakes.
Once the cupcakes are cooled, pipe the frosting onto the cupcakes.
Enjoy!
Love,
Keely
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