Sour Cream Chocolate Cupcakes with Chocolate Buttercream Frosting

This recipe comes from the cookbook, “101 Gourmet Cupcakes in 10 Minutes” which I highly recommend.  I’ve made the cupcakes before but this is the first time making this frosting.  After you make homemade frosting and realize how easy and tasty it is, you’ll never want to use that canned stuff again!

Cupcakes:

1 box dark chocolate cake mix

2 eggs

1/2 cup vegetable oil

1 cup sour cream

1 teaspoon vanilla extract

Mix together all ingredients.  Pour into paper liners, filling 3/4 full.  Bake at 350 for 15 – 18 minutes or until cake springs back when lightly touched.  Remove from oven and cool completely.

Frosting:

8 tablespoons (1 stick) butter, room temperature (2 hours out on the counter was just right)

1/3 cup cocoa

3 3/4 cups powdered sugar, sifted

3 – 4 tablespoons milk or cream (I used 4 tablespoons milk)

2 teaspoons vanilla

Beat butter in large mixing bowl until light and fluffy, about 30 seconds.  Stop mixer before adding cocoa and sugar to avoid a big mess.  Add cocoa, sugar, 3 tablespoons milk or cream and vanilla.  Beat frosting starting on low speed and add up to 1 more tablespoon milk or cream if too thick.

I topped these with Pampered Chef Sweet Caramel Sprinkles and Wilton White Sparkling Sugar Sprinkles.

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