Chocolate Cupcakes

 Source: Marthastewart.com

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 
• Easy White Icing
• Sprinkles (optional) 

Directions

Instructions Checklist

• Step 1

  Preheat oven to 350 degrees. Line 12-cup standard muffin tin with paper liners.

• Step 2

  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.

• Step 3

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

• Step 4

  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.