Dark Chocolate Cupcakes with Dark Chocolate Frosting

Yield: 12 cupcakes

Oven Temp: 350℉

Time: 10 min prep, 12 min bake

Ingredients:

For the cupcakes:

• 3/4 c. sugar
• 1/3 c. oil
• 1 egg
• 1/4 c. sour cream
• 4 tsp. vanilla
• 1 c. flour
• 1/3 c.+1 tbsp. dark cocoa powder
• 1 tsp. baking powder
• 1/4 tsp. baking soda
• 1/2 tsp. salt
• 1/2 c. boiled water

For the frosting:

• 3/4 c. unsalted butter
• 6 tbsp. dark cocoa powder
• 3 c. powdered sugar
• 2-3 tbsp. whole milk
• 1 tsp. vanilla
• 1/4 tsp. salt

Instructions:

1. Preheat the oven to 350℉ and line a muffin pan with cupcake liners.
2. In a large bowl whisk together the sugar, oil, egg, sour cream, and vanilla. 
3. In a separate bowl sift together the flour, cocoa powder, baking powder, baking soda, and salt. Sift the dry ingredients into the wet ingredients and mix until just combined. Add in the boiled water while it's still hot and whisk in rapidly, batter should be fairly thin. 
4. Divide the batter evenly between the 12 cupcake liners and bake for 10-12 minutes until the cupcakes are just done. Do not over bake. Allow to cool completely on a wire rack.
5. While the cupcakes cool, make the frosting. With a hand mixer cream the butter until pale and fluffy. Beat in the cocoa powder and then add in the powdered sugar one cup at a time beating in between each addition. The frosting will likely get stiff the more powdered sugar you add so you can add the milk as needed to bring the frosting to the right consistency. Finally, mix in the vanilla and salt.
6. Once the cupcakes are completely cool, pipe on the frosting in your desired pattern. I like chilled cupcakes so I popped mine in the fridge for an hour before I ate them.