Ingredients
600g flour
120g unsweetened cocoa powder
1 tsp baking soda
0.5 tsp salt
400g sugar
225g butter, softened
4 large eggs
240g sour cream
120ml milk
1 (1 ounce) bottle McCormick® Red Food Color
10g McCormick® Pure Vanilla Extract
1 (8 ounce) package cream cheese, softened
55g butter, softened
30ml sour cream
10g McCormick® Pure Vanilla Extract
450g confectioners' sugar
Directions
Step 1
Preheat the oven to 175°C (350°F) and line 30 muffin cups with paper liners.
Step 2
In a medium bowl, mix together flour, cocoa powder, baking soda, and salt; set aside.
Step 3
In a large bowl, beat sugar and butter with an electric mixer on medium speed until light and fluffy for about 5 minutes. Beat in the eggs one at a time.
Step 4
Mix in the sour cream, milk, food color, and vanilla extract.
Step 5
Gradually beat in the flour mixture on low speed until just blended; do not over-beat. Spoon the batter into the prepared muffin cups, filling each 2/3 full.
Step 6
Bake in the preheated oven for about 20 minutes or until a toothpick inserted into a cupcake comes out clean. Cool in the pans on a wire rack for 5 minutes, then remove cupcakes from the pans to cool completely.
Step 7
While the cupcakes are cooling, make the frosting: Beat the cream cheese, butter, sour cream, and vanilla extract in a large bowl until light and fluffy. Gradually beat in the confectioners' sugar until smooth.
Step 8
Spread or pipe the frosting onto the cooled cupcakes.