HAPPY SUPER BOWL SUNDAY!!!
1 cup sour cream
1 tbsp. vanilla
2 cups flour
2 1/4 cups sugar
3/4 cup unsweetened Hershey’s cocoa powder
1/2 tsp. baking powder
1 1/2 tsp. baking soda
1/2 tsp. salt
1 cup freshly brewed Peet’s Coffee, House Blend
1 cup vegetable oil
3 large eggs
Preheat oven to 350 degrees.
In the bowl of a stand mixer, or in a large bowl, combine all the ingredients. Beat at medium speed with electric mixer until smooth. Pour batter into cupcake liners until 2/3 full. Bake for 16 to 18 minutes, or until cupcakes bounce back at the touch of a finger. Let cool.
Chocolate frosting recipe:
1 cup sugar
1 cup half & half, or heavy whipping cream
3/4 cup Hershey’s milk chocolate morsels
8 tbsp. unsalted butter
3-5 cups confectioner’s sugar, or until reach desired consistency
In a medium saucepan, combine sugar and cream. Bring to a boil over medium-high heat; reduce heat, and simmer for about 6 minute, stirring frequently. Remove from heat; add chocolate and butter, stirring until melted and smooth. Let mixture cool until it reaches a spreadable consistency.
– Paula Deen’s five-star recipe for chocolate dirt cupcakes. I altered the cupcake recipe, changing some ingredients and leaving some out. I also changed the frosting recipe a bit.