Cupcake Ingredients:
- 2 -1/2 c. all purpose flour
- 1/2 c. unsweetened cocoa powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 c. butter, softened
- 2 c. sugar
- 4 eggs
- 1-1/4 c. sour cream
- 3/4 c. buttermilk
- 1 TBSP. apple cider vinegar
- 1.5 oz. red food coloring
- 2 Tsp. vanilla
Vanilla Cream Cheese Frosting:
- 1-8 oz. package of cream cheese, softened
- 1/4 c. butter, softened
- 2 tsp. vanilla
- 2 c. powdered sugar
- *Sugar pearls
Directions:
Preheat oven to 325 degrees. In a large mixing bowl, mix flour, cocoa powder, baking soda and salt. Beat butter and sugar in bowl in stand mixer on medium speed. Beat in eggs, one at a time. In a separate bowl combine sour cream, buttermilk, vinegar, food coloring and vanilla.
Mix until well combined. Gradually add flour mixture on low speed, alternating with wet ingredients. Spoon batter into 30 paper-lined muffin cups, filling each 2/3 c. full. Bake 20-25 minutes checking at 15 minute mark and rotate. Cool in pans on wire rack for 5 minutes. Remove from pans; cool completely. (Reserve 3 cupcakes for decorating)
Vanilla Cream Cheese Frosting Directions:
Sift powdered sugar. Beat cream cheese and softened butter until soft and creamy. Add vanilla and half of powdered sugar until smooth. Scrap down sides and bottom of bowl. Add the rest of the powdered sugar a little at a time until you get the right consistency. Icing should be thick and creamy. Crumble up the reserve cupcakes and sprinkle on top of the icing.
*An extra special touch is to add sugar pearls on top. (makes 27-30)
