Moist and velvety, these chocolate cupcakes are delicious with or without icing.
Makes 30
Prep Time: 20 minutes
Cook Time: 20 minutes
Ingredients 2 ½ cups flour
½ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 cup butter, softened
2 cups sugar
4 large eggs eggs
1 cup sour cream
½ cup milk
1 (1 ounce) bottle McCormick® Red Food Color
2 teaspoons McCormick® Pure Vanilla Extract
Method
Pre-heat the oven to 180°C.
Mix the flour, cocoa powder, baking soda and salt in medium bowl.
In a large bowl, beat the butter and sugar with an electric mixer on medium speed for around 5 minutes, until it is light and fluffy. Beat in the eggs, one at a time.
Add the sour cream, milk and vanilla and beat again. Gradually add the flour mixture, with the mixer on low speed, until just blended.
Spoon batter into cupcake cases sitting inside the holes on a muffin tin. Fill each cup 2/3 full.
Bake for 20 minutes or until a toothpick inserted into one of the cupcakes comes out clean.
Cool in the muffin tin for 5 minutes and then on a cooling rack until completely cool.
These cupcakes are so moist you can eat them un-iced or top with vanilla buttercream or a simple vanilla icing.
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