Treat Thursday: Chocolate Cupcakes

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party, making bunting, trying new recipes,or crafting-sign us up! 

For Treat Thursday, I am excited to share a fabulous chocolate cake recipe from Country Living Magazine that I used to make cupcakes. If you are a chocolate fan, this is the recipe for you! 

Bon Appétit!  

2 cup(s) all-purpose flour

1 cup(s) cocoa

2 cup(s) granulated sugar

1 teaspoon(s) baking soda

1 teaspoon(s) baking powder

1 teaspoon(s) salt

2 large eggs

1 teaspoon(s) pure vanilla extract

1 cup(s) sour cream

.5 cup(s) canola oil

1 teaspoon(s) white vinegar

1 cup(s) unsalted butter, softened

.75 cup(s) raspberry jam, strained and seeds discarded

1.5 cup(s) confectioners' sugar

Sprinkles, if desired. 

Heat oven to 350 degrees F. Butter two 8-inch-round cake pans and line bottoms with parchment paper. Combine flour, cocoa, granulated sugar, baking soda, baking powder, and salt together in a large bowl. Add eggs, vanilla, sour cream, oil, vinegar (for leavening and a more tender cake), and 1 cup hot water and mix with a wooden spoon until batter is smooth.

1. Pour batter into prepared pans or cupcake liners and bake until a wooden skewer, inserted into cake center, comes out clean, 35 to 40 minutes for the cakes or 28-32 minutes for cupcakes. Cool cakes in pans 20 minutes; release from pans and cool completely on wire racks.
2. Beat butter and jam together using an electric mixer set on medium speed until fluffy. Add confectioners' sugar and beat until smooth. Spread filling between 2 cake layers and frost with your favorite chocolate frosting.