Chocolate Cupcake Recipe

Recipe from www.marthastewart.com

Ingredients:

• 3/4 cup Valrhona Cocoa Powder
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
• 1 cup sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream

Instructions:

1. Preheat oven to 350 degrees. Line a 12-cup standard muffin tin with paper liners.

2. Into a medium bowl, sift together cocoa, flour, baking powder, and salt; set aside. In a mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each, then beat in vanilla. With the mixer on low speed, add the flour mixture in two batches, alternating with sour cream and beginning and ending with flour.

3. Pour batter into the cups, filling each 3/4 full. Bake until a toothpick inserted in the centers comes out clean, 20 to 25 minutes.

4. Cool in the pan for 5 minutes; transfer to a wire rack to cool completely, then spread with Easy White Icing using a table knife or small offset spatula. Decorate with sprinkles, if desired.