Ingredients

• 2.5 cups flour
• 0.5 cups unsweetened cocoa powder
• 1 teaspoon baking soda
• 0.5 teaspoons salt
• 2 cups sugar
• 1 cup butter , softened
• 4 large eggs
• 1 cup sour cream
• 0.5 cups milk
• 1 , 1 ounce
• 2 teaspoons McCormick Pure Vanilla Extract

Instructions

1. 1 Gather all ingredients and preheat the oven to 350 degrees F (175 degrees C). Line 30 muffin cups with paper liners.
2. 2 Make cake: Mix together flour, cocoa powder, baking soda, and salt in a medium bowl; set aside.
3. 3 Beat sugar and butter in a large bowl with an electric mixer on medium speed until light and fluffy, about 5 minutes. Beat in eggs, one at a time.
4. 4 Mix in sour cream, milk, food color, and vanilla.
5. 5 Gradually beat in flour mixture on low speed until just blended; do not over-beat. Spoon batter into the prepared muffin cups, filling each 2/3 full.
6. 6 Bake in the preheated oven until a toothpick inserted into a cupcake comes out clean, about 20 minutes. Cool in the pans on a wire rack for 5 minutes. Remove cupcakes from the pans; cool completely.
7. 7 While cupcakes are cooling, make frosting: Beat cream cheese, butter, sour cream, and vanilla extract in a large bowl until light and fluffy. Gradually beat in confectioners' sugar until smooth.
8. 8 Spread or pipe frosting onto cooled cupcakes.

Nutrition per serving