Happy Birthday, Richard! Thanks for being one of my biggest supporters.
INGREDIENTS
Cupcakes
¾ cup unsweetened cocoa powder
¾ cup flour
½ teaspoon baking powder
¼ teaspoon salt
¾ cup butter, room temperature
1 cup sugar
3 eggs
1 teaspoon vanilla
½ cup yogurt or sour cream
Icing
¾ cup butter, room temperature
1 pound confectioners’ sugar
1 to 2 tablespoons milk
Preheat oven to 350 degrees. Line 12-cup standard muffin tin with paper liners.
Into a medium bowl, sift together cocoa, flour, baking powder, and salt; set aside. In a mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each, then beat in vanilla. With mixer on low speed, add flour mixture in two batches, alternating with sour cream and beginning and ending with flour.
Pour batter into cups, filling each 3/4 full. Bake until a toothpick inserted in centers comes out clean 20 to 25 minutes.
Make icing. Cream butter and sugar until smooth. Add vanilla.
Cool in pan 5 minutes; transfer to a wire rack to cool completely, then apply icing.
