Double Chocolate Cupcakes

Made a batch of these two weeks ago for the beautiful wedding reception of Mrs. Tatjana Thorkelson Smith. They were lovely. I particularly liked the lightness of the buttercream while still maintaining a rich chocolate flavor. Yum. Would definitely recommend the recipe. In case you hadn't noticed, I will be spending the summer baking through my new favorite cookbook, Your Cup of Cake, by Lizzy Early. I'm sorry if you are getting tired of cupcake pictures. It's just too much fun!

Double Chocolate Cupcakes

Your Cup of Cake (cookbook)

Cake:

1 box devil's food cake mix

3 eggs

1/2 cup oil

3/4 cup buttermilk

1 cup sour cream

2 tsp. vanilla extract

1 tsp cinnamon

 

Chocolate Buttercream:

1/2 cup butter, softened

8 oz cream cheese

3/4 cup unsweetened cocoa powder

2 tsp. vanilla extract

1 Tbsp. milk (more if needed)

3-4 C. powdered sugar 

 

Directions

1. Preheat oven to 350 degrees and line pans with cupcake liners.

2. Sift cake mix into a small bowl and set aside.

3. In a large bowl gently whisk eggs, oil, buttermilk, sour cream, vanilla extract, and cinnamon.

4. Add cake mix and stir until well combined.

4. Fill cupcake liners 3/4 full and bake for 16-22 minutes or until an inserted knife comes out clean.

5. For Chocolate Buttercream: Beat butter and cream cheese for 2 minutes. Add vanilla extract, cocoa powder, and milk; beat again. Slowly add powdered sugar until buttercream is the desired consistency.

7. Pipe buttermilk on cooled cupcakes and top with sprinkles