Ingredients
Scale
For the cupcakes:
1 cup unsalted butter, softened
2 cups sugar
4 eggs
1 cup sour cream
1/2 cup milk
Red food coloring
2 teaspoons vanilla
2 3/4 cup flour
1/2 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
For the frosting:
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
1 teaspoon vanilla
4 cups powdered sugar
Instructions
- Preheat the oven to 350 degrees. Line a couple standard muffin tins with cupcake liners, set aside.
- In the bowl of a stand mixer, combine the softened butter and sugar. Cream for about 2-3 minutes, scraping the sides often.
- Add in the eggs and mix to combine.
- Add in the sour cream, milk, red food coloring and vanilla. Mix well, scraping down the sides often.
- Add in the remaining dry ingredients: flour, cocoa, baking soda and salt. Mix well, scraping down the sides as needed.
- Use an ice cream scoop or similar to divide the batter between the prepared lined cups, filling about 1/2 – 3/4 full.
- Bake in the preheated oven for about 14-16 minutes or until the centers are set. Allow to cool completely before decorating.
- For the frosting – in the bowl of a stand mixer, combine the softened cream cheese and softened butter. Mix until smooth.
- Add in the powdered sugar and vanilla. Mix on low until combined.
- Bump up the speed to medium and whip until smooth and fluffy.
- Transfer the frosting to a piping bag fitted with a large star tip. Set aside.
- Sacrifice one or two cupcakes to crumble up and sprinkle the crumbs on top of the frosting, set aside.
- Once the cupcakes are cool, pipe a dollop of frosting onto each cupcake. Sprinkle with the cake crumbs.
Notes
- Storage: Cupcakes should be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 14-16 minutes
- Category: Sweet Treats