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Make cupcakes. Preheat the oven to 350°F. Prepare cupcake pans with cupcake liners.
In a medium bowl, combine flour, cocoa powder, baking soda and salt.
In a large bowl, beat sugar and oil with an electric mixer until combined.
Add eggs one at a time and mix well after each addition. Add vanilla and mix well.
Add flour mixture alternately with sour cream, mixing until just combined. Divide batter among prepared pans, filling each cavity about 1/2 full.
Bake for 16-18 minutes or until a toothpick inserted in the center comes out clean. Cool cupcakes in pans for 5 minutes then remove to a cooling rack and cool completely before frosting.
Make buttercream. In a large bowl, beat shortening and butter with an electric mixer until light and fluffy.
Gradually add sugar and cocoa powder, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. Icing will appear dry.
Slowly add milk and beat at medium speed until light and fluffy.
Fill a decorating bag fitted with tip 1M with frosting then pipe a swirl on top of the cupcakes. Enjoy!
Make 24 perfect cupcakes with better ingredients and proper measurements by following our tired and true cupcake baking tips.
A helpful guide on how to use muffin pans for cupcakes, muffins and other savory foods.