Chocolate Cupcake Recipe
1 1/2 cups flour
1 cup granulated sugar
1 teaspoon baking soda
1 teaspoon salt
1/3 cup cocoa powder
1/2 cup oil
1 cup water
1 teaspoon vanilla extract
1 tablespoon vinegar
½ cup chocolate chips
6 oz. cream cheese, at room temperature
6 tbsp. unsalted butter, at room temperature
2 cups confectioners’ sugar, sifted
4 tbsp cocoa powder
Pinch of salt
2/3 cup plus 1 tbsp. sour cream
Mix all ingredients for cupcake together until moist and well blended.
Put in cupcake cups and bake for 20-25 minutes at 350 degrees F.
To make the frosting, melt the chocolate in a heat-proof bowl set over a pot of simmering water.
Set aside to cool until just barely warm.
In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter on medium-high speed until pale and fluffy, about 3-4 minutes.
Gradually mix in the confectioners’ sugar, cocoa powder and salt. Beat in the melted and cooled chocolate and then the sour cream.
Continue beating until the mixture is smooth and well blended. Frost cupcakes immediately before the chocolate hardens and the frosting sets.