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1
Preheat the oven to 350 degrees F.
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2
Combine the flour, baking powder and salt in a large bowl.
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3
Reserve.
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4
In the bowl of a stand mixer combine the butter and sugar.
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5
Using the paddle attachment beat the butter and sugar together until they are light and fluffy.
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6
Turn the mixer off and scrape down the sides of the bowl.
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7
Beat in the eggs, 1 at a time.
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8
Slowly add the vanilla, milk and sour cream.
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9
Scrape down the sides of the bowl, as needed.
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10
With the mixer on medium speed, gradually mix in the flour.
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11
Line a muffin tin with paper muffin cups.
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12
Fill the muffin cups about 2/3 of the way, dividing the batter evenly among the lined cups.
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13
Put in the preheated oven and bake for about 20 minutes.
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14
Check about halfway through the baking process to make sure everything is going along great and also rotate the muffin tin.
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15
The cupcakes are done when a toothpick comes out clean when inserted into the middle of a cake.
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16
Remove from the oven and let cool completely on a wire rack, then frost and decorate.
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17
Frosting:
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18
Put the chocolate chips in a heat-proof bowl.
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19
Put 1-inch of water in a saucepan and put the bowl of chips on top of the pan.
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20
Bring the water to a boil over medium heat.
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21
Gently stir the chips around until they are 3/4 of the way melted.
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22
Remove the bowl from the saucepan and stir occasionally until all the chips have melted.
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23
In the bowl of a stand mixer with the paddle attachment, beat the butter until light and fluffy.
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24
Scrape down the sides and add the powdered sugar, vanilla and salt.
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25
Beat on low speed until the mixture is combined.
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26
Then turn the mixer speed to medium-high and beat for 30 seconds.
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27
Turn down the mixer and add the chocolate gradually.
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28
Turn up the mixer again and beat until the chocolate is completely incorporated and the frosting is light and fluffy.
