What Y'all Need: Your favorite cake mix, here's mine for chocolate.
1 cup unsweetened cocoa powder
2 1/2 cups all-purpose flour
2 cups sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3 large eggs, at room temperature
3/4 cup vegetable oil
1/2 cup sour cream
2 teaspoons vanilla extract
What to Do:
Preheat the oven to 350 degrees. Coat a 24 cup mini cupcake pan. Whisk the cocoa powder and 1 1/2 cups boiling water in a medium bowl until smooth; set aside. Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl until combined. Add the eggs, vegetable oil, sour cream and vanilla and beat with a mixer on medium speed until smooth, about 1 minute. Reduce the mixer speed to low; beat in the cocoa mixture in a steady stream until just combined, then finish mixing with a rubber spatula. (The batter will be thin.) Bake 18 to 20 minutes. Transfer to racks and let cool.
Now for my frosting I like Buttercream of course you can use yours but just incase here is my very simple and easy Buttercream Frosting.
1 stick of Butter softened
5 cups of Confectionary Sugar
1 tsp. of Vanilla Extract
4-6 tbsp. of Milk (I use almond)
Cream the Butter add the Sugar, vanilla, and milk. Beat with a hand mixer until it reaches a thick consistency. Just add food coloring to change colors and top with any sprinkles or topping you want!
*Makes enough to frost one cake or 24 cupcakes.