Chocolate Cupcakes with Buttercream Frosting

HERE IS WHAT YOU NEED :

• 1 cup + 2 tablespoons – all-purpose flour
• 1 cup – granulated sugar
• 1/3 cup – unsweetened cocoa powder
• 3/4 teaspoon – baking soda
• 1/2 teaspoon – salt
• 1/4 teaspoon – baking powder
• 1/4 cup + 2 tablespoons– cold coffee or water
• 1/4 cup – oil
• 2 –large eggs at room temperature
• 1/2 cup sour cream
• 1/2 teaspoon vanilla extract

HERE IS HOW YOU DO IT :

 Preheat oven to 350°F.

Line 2 -12 cupcake baking pan with cupcake 15 liners.

Combine all dry ingredients in large bowl; mix well. Add coffee, oil, extract and eggs; mix by hand with a rubber spatula until fully combined fully. Fold in sour cream. Pour into prepared cupcake pans filling about a little more than half way. Do not over fill, super important step.

Bake 22- 25 minutes or until toothpick inserted in center comes out clean.

Cool completely before frosting makes 15­ cupcakes. Keep uniced cupcakes stored in an airtight container the refrigerator up-­ to one week or freeze for 1 month, but bring back to room temperature before enjoying.

HERE IS WHAT YOU NEED :

• 12 oz. – 3 sticks unsalted butter room temperature
• 1 lb. confectionary sugar
• 1 teaspoon vanilla extract
• 1 tablespoons water
• 3-4 drops pink or red food dye

HERE IS HOW YOU DO IT :

Using a hand mixer on medium setting, mix together butter until well blended. Reduce speed to a low setting and slowly add confectionary sugar, until combined. Add vanilla and water mix at high speed until fluffy. Dye buttercream to desired shade of pink or red. Using a pastry bag fitted with a large open star tip, fill the bag with buttercream and swirl the frosting on top.