Chocolate Cupcakes

I made these Chocolate Cupcakes from Martha Stewart's website on Memorial Day.  They turned out delicious!  I've had 2 people request that I make them again.  

Recipe:  Chocolate Cupcakes

Link:  Martha Stewart

Notes:  

I used low-fat sour cream, baked them for about the amount of time listed, and used store bought frosting (but then put the frosting in a Ziplock bag to ice the cupcakes). 

Ingredients:

3/4 cup unsweetened cocoa powder

3/4 cup all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

3/4 cup (1 1/2 sticks) unsalted butter, room temperature

1 cup sugar

3 large eggs

1 teaspoon vanilla extract

1/2 cup sour cream

Directions:

- Preheat oven to 350 degrees. 

- Line 12-cup standard muffin tin with paper liners.

- Into a medium bowl, sift together cocoa, flour, baking powder, and salt; set aside. In a mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each, then beat in vanilla. With mixer on low speed, add flour mixture in two batches, alternating with sour cream and beginning and ending with flour.

- Pour batter into cups, filling each 3/4 full. Bake until a toothpick inserted in centers comes out clean, 20 to 25 minutes.

- Cool in pan 5 minutes; transfer to a wire rack to cool completely, then spread with Easy White Icing using a table knife or small offset spatula. Decorate with sprinkles, if desired.