Tender, chocolately, sturdy and moist these cupcakes are going to be your new go to recipe.  They are perfectly paired with this amazing vanilla buttercream frosting and there you have it!!  Perfectly perfect chocolate cupcakes!

Ingredients

Cupcakes

• 1/2 cup plus 1 tablespoon cocoa powder, Dutch-process or regular unsweetened
• 1/2 cup plus 1 tablespoon hot water
• 2 1/4 cups all-purpose flour
• 3/4 teaspoon baking soda
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 2 sticks plus 1 tablespoon (17 tablespoons total) butter, at room temperature
• 1 2/3 cups granulated sugar
• 3 large eggs, at room temperature
• 1 tablespoon vanilla extract
• 3/4 cup sour cream

Vanilla Buttercream Frosting

• ½ cup (1 stick, 8 tablespoons) butter, softened to room temperature
• 3 ounces cream cheese, softened to room temperature
• 16 ounces powdered sugar (about 3 ½ cups)
• ¼ cup heavy cream1 teaspoon pure vanilla extract

Directions

Preheat the oven to 350 degrees F. Line 2 standard cupcake pans with paper liners. In a glass liquid measuring cup, combine the cocoa powder and hot water and whisk until smooth. In a medium bowl whisk together the flour, baking soda, baking powder, and salt.   In a medium saucepan over medium heat, combine the butter and sugar. Cook, stirring occasionally, until the mixture is smooth and the butter is completely melted.

Transfer the mixture to the bowl of an electric mixer (or to a stand-alone bowl, using a handheld electric mixer) and beat on medium-low speed until the mixture is cool, about 4-5 minutes. Add the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed. Blend in the vanilla and then the cocoa mixture until smooth. With the mixer on low speed, add the flour mixture in three additions alternating with the sour cream, beginning and ending with the dry ingredients and mixing each addition just until incorporated. So basically you’ll add 1/3 of the flour, mix, then add 1/2 of the sour cream, mix, add another 1/3 of the flour, mix, add the rest of the sour cream, and finish with the last 1/3 of the dry ingredients.

Divide the batter evenly between the prepared liners, filling no more than 2/3 full. If you live at a high altitude or have had overflowing cupcakes in the past, err on the side of filling the liner of one cupcake 1/2 full and baking it alone first to judge how the cupcake will rise in the oven. Bake the cupcakes until a toothpick inserted in the center comes out clean, about 15-18 minutes.

Remove the cupcakes to a wire rack to cool completely.

Recipe from Annie’s Eats

Vanilla Buttercream Frosting:

In a large bowl using a handheld mixer or the bowl of an electric stand mixer, beat the softened butter and cream cheese together until it is light and creamy, about 2 minutes. Mix in the vanilla. Add the powdered sugar gradually and mix in fully after each addition. Cream at low speed until well blended and creamy. Pour in the heavy cream and whip until the frosting is light and fluffy.

Recipe from Mels Kitchen Cafe