Categories: Cupcakes, Dessert

Ingredients

• 3/4 cup unsweetened cocoa
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup sugar
• 3 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1/2 cup sour cream
• 1 1/2 cups milk chocolate chips
• White Frosting
• 1/2 cup unsalted butter, softened
• 3 cups powdered sugar
• 1 teaspoon vanilla extract
• 2 -3 tablespoons milk

Directions

1. Sift the first 4 ingredients together in a bowl; set aside.

2. With an electric mixer, beat the butter and sugar together on medium speed until light and fluffy.

3. Add eggs, 1 at a time, beating until well blended after each addition; stir in vanilla.

4. Add cocoa mixture to butter mixture alternately with sour cream, beginning and ending with cocoa mixture; beat on low speed until blended after each addition; stir in morsels.

5. Place 12 paper baking cups in a muffin pan; spoon batter evenly into cups, filling completely full.

6. Bake in a preheated 350° oven for 25-30 minutes or until a pick comes out clean.

7. Cool in pan 5 minutes; transfer to a wire rack, and cool 30 minutes or until completely cool.

8. Make White Frosting: with an electric mixer, beat butter on med-high speed until creamy.

9. Gradually beat in sugar until smooth.

10. Beat in vanilla and 2 tablespoons milk, adding more milk, if necessary, for desired consistency.

11. Spread cooled cupcakes evenly with White Frosting.

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