Prep time: 
Cook time: 
Total time: 
Serves: 16-18 cupcakes
 
Ingredients
  • For the cake:
  • 2 cups all-purpose flour
  • ½ cup black cocoa powder
  • 1½ teaspoons baking soda
  • 1 teaspoon kosher salt
  • 1 cup granulated sugar
  • ½ cup unsalted butter, softened
  • 2 large eggs, at room temperature
  • ½ cup vegetable oil
  • 1 teaspoon vanilla
  • 1 cup full fat sour cream, at room temperature
  • For the frosting:
  • 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
  1. To make the cake:
  2. Preheat oven to 350 degrees F. Line 18 cupcake tins with cupcake liners.
  3. In a medium bowl, whisk together flour, black cocoa powder, baking soda, and salt. Set aside.
  4. 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.
  5. 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.
  6. To make the frosting:
  7. 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/