Chocolate Cupcakes with Milk Chocolate Buttercream

• Vegetarian

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 3/4 cups All-purpose flour
  • 1/2 tsp Baking powder
  • 1/4 tsp Baking soda
  • 1/2 cup Cocoa powder, unsweetened
  • 1 cup Granulated sugar
  • 2 1/2 cups Powdered sugar
  • 1/4 tsp Salt
  • 1 Sprinkles
  • 2 tsp Vanilla

• Dairy

  • 1 1/2 cup Butter, unsalted
  • 1/4 cup Heavy whipping cream
  • 1/2 cup Sour cream

• Desserts

  • 1 Hershey's (4.4 ounce extra large hershey's milk chocolate candy bar, large

Found on deliciouslysprinkled.com

Description

Ingredients

• 3/4 cups all-purpose flour (make sure to properly measure the flour!)
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 large eggs
• 1 cup granulated sugar
• 1/2 cup (1 stick) unsalted butter, softened
• 1 1/2 teaspoons vanilla extract
• 1/2 cup sour cream
• 1 (4.4 ounce) extra large Hersheys Milk Chocolate candy bar
• 1 cup (2 sticks) unsalted butter, softened
• 2 1/2 cups powdered sugar
• 1/4 cup heavy whipping cream
• 1/2 teaspoon vanilla extract
• sprinkles

Directions

• PRE-STEP: Preheat oven to 350F degrees. Line (1) muffin tins with 12 cupcake liners. Set aside. STEP 1: In a medium bowl, mix flour, unsweetened cocoa powder, baking powder, baking soda and salt. Set aside. STEP 2: In a large bowl, using an electric or stand mixer  on medium speed, beat eggs and sugar for about 2 minutes, or until light and creamy. STEP 3: Add the butter and vanilla extract and beat on low speed for about 1 minute, or until well blended. STEP 4: Beat in the dry ingredients on low speed until blended. DO NOT OVER MIX! STEP 5: Add the sour cream and beat until smooth. STEP 6: Fill each cupcake liner about 3/4 the way full with cupcake batter. Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Allow cupcakes to cool before frosting. MAKE MILK CHOCOLATE FROSTING: * Click here to see the step-by-step on how to make the Milk Chocolate Buttercream Frosting! STEP 7: Place milk chocolate candy bar into small bowl. Microwave for 30 seconds intervals, stirring after each interval until the chocolate is melted and smooth. Set aside and allow to cool. STEP 8: Using an electric or stand mixer, cream together butter and powdered sugar together until light and fluffy, scraping the sides of the bowl as needed. STEP 9: Add heavy whipping cream and vanilla extract, and mix until combined. Fold in milk chocolate until fully incorporated into frosting. STEP 10: Frost cupcakes using a piping bag or knife. Top with SPRINKLES and enjoy!