Chocolate Cupcakes

Makes 18 Cupcakes

2 large eggs

1 cup sour cream

1 teaspoon vanilla

2 cups all purpose flour

2 cups granulated sugar

1 teaspoon baking soda

¼ teaspoon salt

1 cup water

¼ cup unsweetened cocoa powder

8 ounces vegetable oil

Preheat oven 375˚F. Line cupcake pans with paper liner. Set aside.

1. Combine the eggs, sour cream, and vanilla in a large bowl and set aside.

2. Combine the flour, sugar, baking soda, and salt, and set aside.

3. Combine the water, cocoa, and oil in a saucepan and bring to a boil over medium heat.

4. Remove from heat and immediately whisk this into the egg mixture. Add this to the dry ingredients and mix until combined.

5. Pour into the cupcake pan and bake for about 25 minutes or until the center springs back when touched.

Frosting

8 ounces (2 sticks) room temperature butter

4 cups confectioners’ sugar

Pinch of salt

¼ cup heavy cream

1 tablespoon pure vanilla extract

1. In the bowl of a stand mixer, cream butter on medium speed until light and fluffy, about 2 minutes.

2. Add 8 cups of confectioners sugar and salt and mix on low until combined.

3. Add in heavy cream and vanilla extract, and mix on low speed until combined. Increase the speed to medium-high and continue mixing for 2 minutes until very light and fluffy.

4. If you need to adjust the consistency to make it pipable, add more confectioners sugar to make it thicker, or more heavy cream to thin.