| Level: | Intermediate |
| Total: | 1 hr 55 min |
| Prep: | 30 min |
| Inactive: | 1 hr |
| Cook: | 25 min |
| Yield: | 12 cupcakes |
Ingredients
- 1 1/4 cups all-purpose flour
- 3 tablespoons unsweetened cocoa powder
- 1/4 teaspoon fine salt
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1 cup sugar
- 2 large eggs, at room temperature
- 2 teaspoons red gel paste food coloring (see Cook’s note)
- 1 teaspoon pure vanilla extract
- 1/2 cup sour cream, at room temperature
- 1 teaspoon white vinegar
- 1 teaspoon baking soda
- Red, pink and white miniature nonpareils, for sprinkling
- 5 large egg whites
- 1 cup sugar
- 1/4 teaspoons cream of tartar
- Pinch fine salt
- 1 teaspoon pure vanilla extract
- 2 to 3 drops pure almond extract
- Equipment: Standard 12 (1/2 cup) muffin tin
Instructions
- Preheat the oven to 350 degrees F. Line the muffin tin with pink or white cupcake liners
- In a medium bowl, sift together the flour, cocoa powder and salt.
- In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and sugar on high speed until light and fluffy, about 5 minutes. Occasionally turn off mixer and scrape down the sides of the bowl with a rubber spatula. Reduce the speed to low, add the eggs, 1 at a time, and mix until incorporated after each addition. Add the food coloring and vanilla and mix well.
- With the mixer on low, alternately add the flour mixture and sour cream in 3 additions, beginning and ending with the flour, waiting until each addition is well incorporated before adding the next. In a small bowl, combine the vinegar and soda, and once fizzing has stopped, add to the batter and mix well.
- Divide the batter evenly in the tin, filling each liner about 3/4 full. Bake until cupcakes are set and spring back when touched, 20 to 25 minutes. Cool in the pan for 10 minutes, then remove to a wire rack to cool completely.
- For meringue icing: Bring a few inches of water to a gentle simmer in a saucepan large enough to hold a standing mixer bowl above the water. Whisk the egg whites, sugar, cream of tartar, and salt together in the bowl until combined. Set the bowl over the simmering water and whisk constantly until sugar is completely dissolved and mixture is smooth and hot to the touch, 2 to 3 minutes. Transfer to the standing mixer fitted with the whisk attachment and beat at medium-high speed until meringue is cool and holds a soft peak, 4 to 5 minutes. With the speed on low, add the vanilla and almond extracts; increase speed to medium and continue whisking until mixture is glossy and holds a stiff peak, 1 to 2 minutes more.
- To decorate: Using a spoon or offset spatula, spread about 1/2 cup meringue over each cupcake and sprinkle with nonpareils. Cupcakes are best served the day they are made.
- Cook’s Note: If you’re unable to find gel food coloring, add drops of liquid food coloring until the desired shade of red is achieved.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 287 |
| Total Fat | 11 g |
| Saturated Fat | 6 g |
| Carbohydrates | 45 g |
| Dietary Fiber | 1 g |
| Sugar | 34 g |
| Protein | 4 g |
| Cholesterol | 56 mg |
| Sodium | 207 mg |
Reviews
These were great, especially the frosting…so quick and easy!!
I love it!!!!!
I love this recipe because it ask for more chocolate than other recipes and its easy! Love it can’t wait to bake some of these up!!
love it looks great
looking at it so good
so good my grandmother made it for me
I absolutely love this recipe- I had to make a few adjustments because of living at high altitude but they were tasty! I took them to work and now I get asked to make them all the time!
Cupcakes looked pretty but dry and no real flavor. Not enough chocolate. I went with this recipe instead of the others because of all the oil in the other recipes. I thought the sour cream would make them moist but they were still dry. I did double the recipe so I thought maybe that was the problem but it sounds like from other reviews that it wasn’t. I did use a cream cheese frosting instead but that livened them up. Next time, I’ll go with Paula Deen’s recipe!! Bring on the oil and butter!!
I made these cupcakes for my husband for valentine’s day and they came out great! They were super moist and delicious! The colour was just right too. I’ll definitely make them again.
I thought these cupcakes were delicious! I did have to add a little more vanilla and almond extracts to the frosting to give it more flavor, but they turned out great! I would definitely make these again! Thanks.