I can’t explain how much I love holiday baking. Decorating brings out this weird side of me that I can either a) share with those I bake for, or b) eat all of the weirdness and destroy the evidence. I prefer option “b” as I am a chocolate, and icing addict! Let’s get started shall we?
3 cups sugar
1 cup unsalted butter, room temperature
2 teaspoons vanilla extract
2 2/3 cups all-purpose flour
3/4 cup cocoa powder
1 Tablespoon baking soda
1/2 teaspoon salt
1 1/3 cups sour cream
1 cup strong coffee, cooled
Preheat oven to 350 degrees F. Line cupcake pan with cupcake papers.
Cream together butter and sugar until fluffy, (about 4 minutes).
Add eggs, one at a time, beating for 1 minute each. Beat in vanilla.
Sift together the flour, cocoa, baking soda, and salt.
Add the dry mixture to the creamed butter and sugar, and then add sour cream. Beat together.
With the mixer on low speed, slowly add the cooled strong coffee to the batter. Add in a slow steady stream to prevent splashing. The batter will become fairly thin and smooth.
Pour mix into cupcake papers and bake for about 15 minutes, or until a pick inserted into the center of the cakes comes out clean.
Remove from oven and set on wire rack to cool for 10 minutes. Remove cupcakes from pan and let cool to room temperature on wire racks.
FINALLY: Add icing. I just used bought chocolate and vanilla (lazy, I know).
Decorating the cupcakes should be the fun part. You can buy a variety or colours and cute toppers at any bulk food store. Most importantly though….eat the icing while baking.
My personal choices for “toppers” are mini oreo cookies, red licorice strings, black spinkles, and LOTS of colours! Mmmmm.