CHOCOLATE CUPCAKE RECIPE

These chocolate cupcakes come together in one bowl and are made with straightforward ingredients. The rich chocolate flavor comes from the cocoa powder and vanilla.

The easiest way to ice cupcakes with a pretty swirl is to put the frosting into a zip top bag, seal it, then snip off one corner. Use it like a piping bag to make swirls on the top of each cupcake. This is also a place where the kids can help!

You can also simply spread it on with a butter knife or off-set spatula.

DESCRIPTION

This recipe makes a dozen modest-sized cupcakes. These cupcakes are best when they are freshly baked, so make them on the day you plan to eat them if possible and keep them at room temperature. Frost just before serving if possible.
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INGREDIENTS

3/4 cup all purpose flour
1/4 cup cocoa powder
1 1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 cup butter butter, softened at room temperature
1/3 cup sugar
2 eggs
1/4 cup sour cream
1/3 cup milk
1 teaspoon vanilla
Fresh Strawberry Frosting

INSTRUCTIONS

Prepare the Fresh Strawberry Frosting and place into the fridge. Preheat the oven to 350 degrees F and line a standard muffin tin with paper liners. Set aside.
In a medium bowl, stir together the flour, cocoa powder, baking powder, and salt. In a separate medium bowl, beat the butter and sugar with a handheld electric mixer until light and fluffy, about 1 minute. Add the eggs, one at a time, then the sour cream, vanilla, and milk. Slowly add in the flour mixture and mix just until combined. Do not over mix.
Fill prepared paper liners about 1/2 full. Bake for 18-20 minutes or until a cake tester inserted into the center comes out cleanly. Remove from oven. After about two minutes, remove from pan and let cool completely on a wire rack.
Just before serving, remove the frosting from the fridge. Snip off one corner of the bag and pipe onto cooled cupcakes. Garnish with a slice of berry, if desired, and serve immediately.
NOTES

Fresh Strawberry Frosting: Place 1/2 cup chopped strawberries into a food processor. Grind until very smooth, about 20 seconds. Add 2 tablespoons honey, 6 ounces cream cheese, and 2 tablespoons butter, softened at room temperature, and process until very smooth. Spoon into a quart-size zip top bag, seal, and refrigerate until ready to serve.Variations:Omit the strawberries to make a plain cream cheese frosting.Bake cupcakes in a mini muffin tin and reduce the baking time to 12-14 minutes or until a cake tester inserted into the center comes out cleanly.Use whole-wheat pastry flour for 1/4 cup of the all-purpose.Use 2 tablespoons ground flaxseed and 5 tablespoons water in place of the eggs to make them egg-free.
NUTRITION

Serving Size: 1 cupcake
Calories: 251
Sugar: 22.5 g
Sodium: 127.7 mg
Fat: 13.1 g
Saturated Fat: 7.7 g
Unsaturated Fat: 4.4 g
Trans Fat: 0 g
Carbohydrates: 30.5 g
Fiber: 0.9 g
Protein: 4.8 g
Cholesterol: 64.7 mg

(COLLECTED)