Ingredients
3/4 cup unsweetened cocoa powder
3/4 cup unbleached all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 cup sugar
3 large eggs
1 teaspoon pure vanilla extract
1/2 cup sour cream
Dark Chocolate Frosting
Chocolate sprinkles, for garnish
Preparation
Preheat oven to 350 degrees. Line 12-cup standard muffin tin with paper liners.
In 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. Beat in eggs, one at a time, then beat in vanilla. Reduce speed to low. Add the flour mixture alternating with sour cream, starting and ending with the flour mixture.
Divide batter among cups, filling each 3/4 full. Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Cool 5 minutes in pan, then transfer to a wire rack to cool completely. (Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.)
Transfer frosting to pastry bag fitted with a 1/2-inch star tip (such as Ateco #846). Pipe onto cupcakes and top with sprinkles.
