Chocolate-Chocolate Cupcakes Recipe
Additional Information
Step 1
Preheat oven 350°F. Prepare muffin pans with baking cups.
Step 2
In medium bowl, combine flour, 2/3 cup cocoa powder, baking soda and salt.
Step 3
In large bowl, beat sugar and oil with electric mixer until combined. Add eggs, one at a time, mixing well after each addition. Add vanilla; mix well. Add flour mixture alternately with sour cream, mixing until just combined. Divide batter among prepared pans, filling about 1/2 full.
Step 4
Bake 16-18 minutes or until toothpick inserted comes out clean. Cool cupcakes in pans 5 minutes. Remove to cooling grid; cool completely.
Step 5
For icing, in large bowl, beat shortening and butter with electric mixer until light and fluffy. Gradually add sugar and 3/4 cup cocoa, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. Icing will appear dry. Slowly add milk; beat at medium speed until light and fluffy. Pipe or spread icing onto cupcakes.
Products
2 cups all-purpose flour
cocoa powder (2/3 cup for batter, 3/4 cup for icing)
1 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1 cup vegetable oil
3 eggs
2/3 cup sour cream
1/2 cup solid vegetable shortening
1/2 cup butter (1 stick)
4 cups confectioners' sugar (about 1lb., sifted)
