Chocolate Cupcake Recipe

(Makes 12. Adapted from Martha Stewart)

* 3/4 cup unsweetened cocoa powder
* 3/4 cup all-purpose flour
* 1/2 teaspoon baking powder
* 1/4 teaspoon salt
* 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
* 1 cup sugar
* 3 large eggs
* 1 teaspoon vanilla extract
* 1/2 cup sour cream
* Easy White Icing

Directions

1. Preheat oven to 350 degrees. Line 12-cup standard muffin tin with paper liners.
2. Into a medium bowl, sift together cocoa, flour, baking powder, and salt; set aside. In a mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each, then beat in vanilla. With mixer on low speed, add flour mixture in two batches, alternating with sour cream and beginning and ending with flour.
3. Pour batter into cups, filling each 3/4 full. Bake until a toothpick inserted in centers comes out clean, 20 to 25 minutes.
4. Cool in pan 5 minutes; transfer to a wire rack to cool completely, then spread with Easy White Icing using a table knife or small offset spatula.

I often put in a little extra vanilla extract just because I love it so much. You could do the same if you choose. Just an extra teaspoon will do.

Make sure to dress up these desserts with some cute wrappers and display them on a nice stand that complements the color scheme.

Enjoy!

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