The recipe via baking bites, these came out moist and chocolaty. The frosting was sweet, a little tangy, and made for some addicting cupcakes! Being almost 3am, I don't think I could have made these without my dear friend Caroline...
for the cupcakes:
2 cups all purpose flour
1 cup natural cocoa powder (I used Hershey's)
2 cups sugar
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup sour cream
1 cup coffee, at room temperature
1/2 cup mini chocolate chips (optional)
Preheat oven to 350 degrees F. Line muffin tin with liners. In a large bowl, sift together the flour and cocoa powder. Whisk in the sugar, baking soda and powder, and salt.
In another bowl, whisk together the vegetable oil, eggs, vanilla extract, sour cream, and coffee. Add to dry ingredients and stir until well combined and no streaks of flour remain. Stir in mini chocolate chips, if using.
Divide evenly among cups and bake for 15-18 minutes, until a toothpick inserted in the center of the cakes comes out clean. Transfer cupcakes to wire rack to cool completely before frosting.
for the milk chocolate frosting:
6 oz milk chocolate
4 tbsp unsalted butter
1/2 cup sour cream
1/2 tsp salt
1 tsp vanilla extract
1 1/2- 2 cups powdered sugar
Over low heat or in the microwave, melt the butter and chocolate. Cool to about room temperature then stir in sour cream, salt and vanilla extract until smooth. Add in 1 cup powdered sugar and mix vigorously (or use an electric mixer). Gradually add sugar until frosting is of desired thickness and spreadable consistency. Frost cakes generously.