Chocolate Cupcakes

1. 1

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

2. 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.

3. 3

   Pour batter into cups, filling each 3/4 full. Bake until a toothpick inserted in centers comes out clean, 23 minutes.

4. 4

   Cool in pan 5 minutes; transfer to a wire rack to cool completely. Spread with frosting desired.

* Per serving · 4 servings · Values may vary.

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