Chocolate Cupcakes with Best Chocolate Sour Cream Frosting!!

[Anastasia, *M&M*]

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Awesome right?Let's make them!!

Chocolate Cupcakes (Make 30)

2 cups plus 2 tbsp. sugar
1¾ cups all-purpose flour
¾ cup plus 1 tbsp. cocoa powder
1½ tsp. baking powder
1½ tsp. baking soda
1 tsp. salt
2 large eggs
1 cup whole milk
½ cup vegetable oil
2 tsp. vanilla extract
1 cup boiling water

Method:

Preheat oven to 180C (350F).
Sift together the sugar, flour, cocoa powder, baking powder, baking soda and salt in a bowl.
In another mixing bowl, combine the eggs, milk, vegetable oil and vanilla extract; whisk together.
Add to the dry ingredients and mix with wooden spoon until mixture is combine.
Add the boiling water and stir just to combine (batter will be thin).
Transfer batter to prepared pans, filling each liner about 2/3 of the way full, approximately 1/4 cup of batter.
Bake approximately 22 minutes, until a toothpick inserted in the center comes out clean. Cool in pans about five minutes and transfer to a wire rack to cool completely.
Notes: I halved the cupcake recipe to make 12-15 cupcakes
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Chocolate Sour Cream Frosting (for 12-15 cupcakes)

170g bittersweet chocolate, finely chopped
4 1/2 tablespoon (64g) unsalted butter, at room temperature
1 1/2 cups confectioners’ sugar, sifted
3 tbsp. unsweetened cocoa powder
Pinch of salt
1/2 cup plus 1 tbsp. sour cream

Method:

Melt the chocolate in a heat-proof bowl set over a pot of simmering water. Set aside to cool until just barely warm. (I melted my chocolate in the microwave, stir every 30s to avoid burning the chocolate!)
In the bowl of a stand mixer fitted with the paddle attachment, beat butter on medium-high speed until pale.
Gradually mix in the confectioners’ sugar, cocoa powder and salt, beat until light and fluffy.
Beat in the melted and cooled chocolate and then the sour cream.
Continue beating until the mixture is smooth and well blended.
Frost cupcakes immediately.
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The result!
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