Dark Chocolate Cupcakes with Quick Chocolate Buttercream Frosting!
2 cups Flour
1 cup cocoa
2 cups sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 large eggs
1 cup sour cream
1/2 cup canola oil
1 teaspoon vanilla extract
1 teaspoon white vinegar
1 cup hot water
paper cupcake pan liners
FROSTING (makes 4 cups)
1 cup unsalted butter (2 sticks)
6 ounces bittersweet chocolate
2 cups marshmallow cream,
3/4 teaspoon vanilla extract
6 table spoons confectioners sugar
small pakage raspberrys (opt)
heat oven to 325F
Combine all dry ingredients, flour, cocoa, sugar, baking powder & soda, together in a large bowl.
Add all the wet ingredients, eggs, sour cream, oil, vanilla, and hot water.
Mix together with a wooden spoon until smooth.
Spoon into cupcake pans.
Bake for 15-20min check with toothpick if it comes out clean they're done!
let totally cool on baking rack before frosting.
For frosting, using a mixer set on med-high speed, beat butter and chocolate until fluffy. (Chocolate should be melted but slightly cooled)
Reduce speed to med, add marshmallow cream, vanilla, sugar.
Increase speed back to med-high, scrape down sides of bowl occasionally until smooth and fluffy.
Chill for 20 min before using.
top frosted cupcakes with one raspberry (opt)