Double Chocolate Cupcakes

• Vegetarian

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1 cup All-purpose flour
  • 1 tsp Baking powder
  • 3/4 tsp Baking soda
  • 1/4 cup Brown sugar, packed light or dark
  • 1 1/2 cup Cocoa powder, unsweetened
  • 1 tbsp Cornstarch
  • 1 cup Granulated sugar
  • 2 1/2 cups Powdered sugar
  • 1/2 tsp Salt
  • 3 tsp Vanilla

• Oils & Vinegars

  • 1/2 cup Vegetable oil

• Dairy

  • 3/4 cup Butter, unsalted
  • 1/2 cup Buttermilk
  • 3 tbsp Sour cream
  • 1/3 cup Whipping cream

Found on justsotasty.com

Description

Directions

• Preheat the oven to 365F degrees and line 2 muffin pans with muffin papers. Youll end up with about 15-17 cupcakes total. 
• In a large bowl sift together the flour, cocoa, cornstarch, baking soda, baking powder and salt. Whisk a few times until combined. 
• In a separate large bowl using a stand or hand-held electric mixer on medium speed, beat together the oil and sugars until no sugar lumps remain. Add in the eggs and vanilla and beat for an additional 30 seconds.
• Turn the mixer down to low speed and beat in the sour cream. Then carefully beat in about 1/2 of the flour mixture followed by about 1/2 of the buttermilk. Turn off the mixer and scrape down the sides and bottom of the bowl using a large rubber spatula or wooden spoon. Then repeat the process with the rest of the flour mixture and buttermilk until smooth. Be careful not to over mix the batter. 
• Spoon the batter into your lined muffin papers, filling each about 2/3rds full. I got 16 cupcakes total. I like to use an extra large cookie scoop to make this easier. Bake for 15-17 minutes or until an inserted toothpick comes out clean. Allow the cupcakes to cool in their pan for 5-10 minutes, before removing and continuing to cool on a wire rack. 
• While the cupcakes are cooling, you can start on the frosting. In a large bowl using a stand or hand-held electric mixer on medium speed beat the the butter until softened. Turn the mixer down to low speed and beat in 2 cups of the sifted powdered sugar until well combined. Then add in the vanilla, salt, cocoa and about 3 tablespoons of whipping cream and beat until well combined. Turn the mixer to medium speed and slowly add in 1 tablespoon more of cream at a time, followed by 1/2 cup more powdered sugar at a time until the desired sweetness level and consistency is reached. 
• Frost the cupcakes using a piping bag and your favorite cupcake piping tip (I used a 1M) or a flat edge knife. Optionally decorate with chocolate chips or sprinkles.