Umm yeah, I don’t say that lightly…because honestly, I am SO NOT a chocolate lover. AT all. Anytime I have the choice of vanilla or chocolate…vanilla all the way…I usually turn my nose up to chocolate, ugh. I know, I’m like un-american or something. HOWEVER, I am 25 weeks pregnant and the bizarre cravings that strike my fancy, cannot be controlled..so my kitchen produced the best chocolate cupcakes with the best chocolate frosting Ive ever had!
I’m talking light, airy, fluffy, cake..I mean LOOK at that cake! Look at the airiness…(that’s a word, right?!) It wasn’t heavy or dense or to rich, it was PERFECTLY fluffy and light! And oh, don’t even get me started on the frosting…Lauren has done it again..I rave about her pizza dough, which I ALWAYS have on hand in my freezer, and currently on my counter top rising for dinner tonight..but this frosting..oh me oh my. Best Ever. And so simple!! Once again though, its light, and smooth, and so absolutely delicious paired with these cakes..I can’t even tell you..you just MUST TRY IT!
Plus…its the first official football Sunday of the season..what better treat to make?! 😉
P.S. Quick story as to the shortage of awful pictures…about 3 minutes into taking pictures, my white board fell over on top of all my cupcakes taking the frosting with it. Don’t let the lack of pretty pictures deter you, these cupcakes are freakin’ amazing. Enjoy!
Ingredients
- 1 large egg
- 1 cup granulated sugar
- 6 ounces fat-free sour cream
- 1/4 cup canola oil
- 1 1/2 teaspoons vanilla extract
- 1/2 cup brewed coffee, I used hazelnut to give a little extra, but plain coffee works perfect too!
- 1/2 cup unsweetened cocoa powder
- 1 cup all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 cup softened butter
- 1/4 cup cocoa powder, sifted
- 2 1/2 cups powdered sugar
- 1/2 teaspoon vanilla
- 1-2 Tablespoons Milk
Directions
- Preheat the oven to 350 degrees. Fill pan with cupcake liners.
- In a large mixing bowl, whisk together the egg, sugar, sour cream, oil, and vanilla until smooth.
- Mix in the coffee and cocoa powder until the mixture is lump free.
- In a separate bowl, combine the flour, baking soda, and baking powder. Sift into the wet ingredients, and whisk until just combined.
- Using an ice cream or cookie scooper, divide evenly into the cupcake tins, the batter will be somewhat runny, there is just enough for 12 cupcakes.
- Pop in the oven for 20-25 minutes, until a toothpick inserted into the middle comes out clean.
- Remove from the oven, allow to cool in the pan for about five minutes before removing them and letting them thoroughly cool on a cooling rack.
- In a medium sized mixing bowl, whip together the butter and cocoa powder until smooth.
- Stir in the vanilla and sugar, it will be thick.
- Slowly add the milk until your desired consistency is reached.
- Beat for an additional couple of minutes and you're ready to pipe or frost a cake!
Notes
Note*I halved the frosting recipe because I was only making 12 cupcakes, but of course this can easily be doubled of tripled!
Cake Slightly Adapted From: Averie Cooks Frosting From: Lauren's Latest
