1 cup unsalted butter, softened to room temperature
3½ cups powdered sugar
⅓ cup black cocoa powder
2 tablespoons heavy cream
2 teaspoons vanilla
Generous pinch of kosher salt
Instructions
To make the cake:
Preheat oven to 350 degrees F. Line 18 cupcake tins with cupcake liners.
In a medium bowl, whisk together flour, black cocoa powder, baking soda, and salt. Set aside.
In a large bowl, cream together sugar and butter until light and fluffy, about 3-4 minutes. Add eggs, one at a time, beating after each addition. Add in oil and vanilla. Alternate adding in flour mixture and sour cream in 2-3 additions, starting and ending with the dry ingredients and mixing until just combined.
Divide into lined cupcake tins, filling about ⅔ of the way full. Bake in preheated oven for about 14-18 minutes, until a toothpick inserted in the center comes out clean. Remove from oven. Once cool enough to handle, transfer cupcakes to a wire cooling rack and let cool completely.
To make the frosting:
While the cupcakes cool, make the frosting. In a large bowl or stand mixer, beat butter until light and fluffy, about 3-4 minutes. Add powdered sugar gradually, beating until well combined. Add black cocoa powder, heavy cream, vanilla, and salt. Beat until fluffy, about 3-4 minutes. Frost cooled cupcakes as desired.
Recipe by Wright Family Table at https://www.wrightfamilytable.com/black-cocoa-sour-cream-cupcakes/