Servings: 24 cupcakes, 4 1/2 cups icing
Prep Time: 20 min
Cook Time: 25 min
Chocolate Cake (Confetti Cakes, pg. 49)
2 2/3 cups (12 ounces) all-purpose flour
1 1/4 cups plus 2 tablespoons (4 ounces) unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup (8 ounces) sour cream
1 teaspoon pure vanilla extract
1 teaspoon pure almond extract
1 cup (2 sticks; 8 ounces) unsalted butter
2 cups (14 ounces) granulated sugar
1 1/4 cups (10 ounces) strong coffee
Royal Icing (The Confetti Cakes Cookbook, pg. 58)
1/3 cup (3 ounces) Pasteurized egg whites
4 1/2 cups plus 1 tablespoon (16
Preheat the oven to 350 degrees F. Line tins with cupcake wrappers.
In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In a separate bowl, combine the sour cream, vanilla, and almond extract. Set aside.
In the bowl of a standing mixer fitted with a paddle attachment, combine the butter and sugar and beat on medium speed until smooth.
Set the mixer to low speed and add the eggs, one at a time, scraping thoroughly between each addition.
Alternately add the flour and sour cream mixtures to the butter mixture in two batches, starting and ending with the flour mixture. Scrape down the bowl after each addition.
Gradually pour in the coffee. Scrape down the bowl and beat until thoroughly combined.
Divide the batter evenly between the muffin tins. For cupcakes, bake 20 to 25 minutes or until they spring back after being touched.
Allow the cupcakes to cool for 20 minutes.
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