Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1/2 cup buttermilk
- 2 tbsp red food coloring
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- Candied apple slices for topping
- Optional: edible gold dust for garnish
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- Whisk flour, cocoa powder, baking powder, baking soda, and salt in a bowl.
- Cream butter and sugar until light and fluffy. Beat in eggs one at a time, then vanilla.
- Stir in sour cream, buttermilk, and red food coloring until batter is smooth and evenly colored.
- Alternately add dry ingredients and wet ingredients, mixing until just combined.
- Divide batter among cups and bake 18–20 minutes, or until a toothpick comes out clean. Cool completely.
- Beat butter and cream cheese until smooth. Add powdered sugar, vanilla, and enough milk to reach spreading consistency for frosting.
- Frost cooled cupcakes and top with a candied apple slice. Lightly dust with edible gold dust if desired.
Notes
- Store cupcakes in an airtight container for up to 3 days in the refrigerator.
- Frosting can be prepared 1 day ahead and refrigerated; bring to room temperature before piping.
- Prep Time: 15 mins
- Cook Time: 18 mins
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 320 calories
- Sugar: 28 g
- Sodium: 170 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg
