Double Chocolate Cupcakes

Last night two of my nieces came over to play with Ryker and to give their parents a much deserved date night. We had some fun playing with all or Ryker's toys and after dinner we decided to make some Chocolate cupcakes. Their parents came to pick them up before we had a chance to frost them so I whipped up some chocolate buttercream frosting this morning and this is how they came out.

 I seriously think this frosting is the most delicious chocolate frosting I have ever made. So yummy! Oh and my trusty taste-tester (aka my wonderful hubby) said that the cupcakes are one of the best cupcakes he has ever had. In fact when I asked him to taste one, he ate that one and three more right after...they are THAT good.

If you want to give them a try here is the recipe:

{Chocolate Cupcakes}

• 1 cup all-purpose flour
• ½ cup packed light-brown sugar
• 1/3 cup granulated sugar
• 1/3 cup cocoa powder
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1/3 cup vegetable oil
• 1/3 cup milk
• 1 large egg
• 1 tsp vanilla extract
• 1/3 cup hot water
• ¼ cup sour cream 

Preheat oven to 350 degrees. In a large mixing bowl whisk together flour, brown sugar, granulated sugar, cocoa powder, baking powder, baking soda and salt. Add in oil, milk, egg and vanilla extract and beat with an electric mixer on low speed for 2 minutes. Pour in hot water and stir until well combined. Add in sour cream and mix until combined. Fill paper lined muffin cups 3/4 full and bake in preheated oven for 16 – 19 minutes, until toothpick inserted in center of cupcake comes out clean. Remove from oven and allow to cool several minutes in muffin pan then transfer to a wire rack to cool completely.

{Chocolate Buttercream Frosting}

• 1 1/2 cups butter, at room temperature
• 3 3/4 cups powdered sugar
• 3/4 cup cocoa powder
•  4 Tbsp heavy cream or half-&-half
• 1 1/2 tsp vanilla extract

In a the bowl of an electric stand mixer, fitted with paddle attachment, whip butter on moderately high speed until very pale and fluffy (nearly white in color), about 7-8 minutes, occasionally scraping down sides of the bowl. Sift in cocoa powder then add in powdered sugar, 4 Tbsp heavy cream and vanilla and mix on low speed until combine, scrapping down the sides of the bowl as needed and adding up to 1 tbsp additional cream to thin if desired. Increase mixer to medium-high speed and whip mixture until pale and very fluffy about 4 - 5 minutes, occasionally scraping down sides of the bowl. Then use to frost your cupcakes! I promise you wont be disappointed!