Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, plus more for the pan
- 1/3 cup cocoa powder
- 1 teaspoon kosher salt
- 1 cup water
- 2 cups all-purpose flour, plus more for the pan
- 1 3/4 cups sugar
- 1 1/2 teaspoons baking soda
- 2 large eggs
- 1/2 cup sour cream
- 1 teaspoon pure vanilla extract
- 2½ sticks (1 1/4 cup) unsalted butter, softened
- 1 vanilla bean, halved lengthwise
- 2½ cups powdered sugar
- Pinch salt
- 1 teaspoon vanilla extract
- 2 Tablespoons milk
- chocolate sprinkles (optional)
Instructions
- Preheat your oven to 350 degrees. Line a cupcake pan with cupcake liners.
- In a small saucepan, combine the butter, cocoa powder, salt, and water and put over medium heat. Cook, stirring, just until melted and combined. Remove from the heat and set aside.
- Put the flour, sugar, and baking soda in a large bowl and whisk to combine. Add half of the melted-butter mixture and whisk until completely blended (it will be very thick). Add the remaining butter mixture and whisk. Add the eggs one at a time, stirring each to blend completely before adding the next. Add in the sour cream and vanilla until smooth.
- Scoop batter into prepared cupcake liners. Fill each liner 3/4 of the way. Place in oven and bake for 30 minutes or until a toothpick inserted in the middle comes out clean. Let cool
- In a stand mixer bowl with paddle attachment, beat the butter at medium-high speed until smooth, about 20 seconds. Using a paring knife, scrape seeds from vanilla bean into butter and beat mixture at medium-high speed to combine, about 15 seconds.
- Add powdered sugar and salt; beat at medium-low speed for about 1 minute. Scrape down the bowl and beat at medium speed until mixture is fully incorporated, about 30 seconds; scrape bowl, add vanilla and heavy cream, and beat at medium speed until incorporated, about 20 seconds, then increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice. If you would like your buttercream thicker, add more powdered sugar, and if you want it thinner, add more milk.
- Once cupcakes have cooled, top with desired amount of buttercream and sprinkles!
- Cake Recipe Via Shutterbean