I made these little cupcakes as a dessert treat for my son’s birthday dinner at a restaurant. Everyone loved it!
What I used: Makes 24 cupcakes
1 and ½ cup unsweetened cocoa powder
1 and ½ cup all-purpose flour
1 tsp baking powder
½ tsp salt
1 and ½ cup unsalted butter, room temperature
2 cups sugar
6 large eggs
2 teaspoon vanilla extract
1 cup sour cream/ or really sour yogurt
Sift the cocoa, flour, baking powder and salt thrice, set aside. Preheat the oven to 325 degree F. Cream the butter and sugar together until they form a smooth mixture, add vanilla, then the eggs in, one at a time and beat until pale and fluffy.
Stop using the electric beater, and use a rubber spatula or wooden spoon, gently mix in the flour mixture and sour cream alternatively and fold it into the egg mixture. Fill them into the paper cups and bake for 15-20 minutes until a toothpick inserted comes out clean. Let cool completely, frost it with mint frosting.
This covers an 8 inch cake, or 24 cupcake tops.
1 cup unsalted butter, at room temperature
2 cups confectioners’ sugar
½ cup shortening
1 tsp vanilla extract
½ tsp mint extract
1 Tbsp sour cream
A drop of green gel food color
Pinch of salt
Using a cake beater beat the butter and shortening together until it is light and fluffy. Gradually add powdered sugar, coloring, salt, vanilla, mint and sour cream, mix until very smooth and light. Churn for about 4-7 minutes, let the frosting be thick. Chill for about 20-30 minutes, before frosting/piping it on the cake. Enjoy!