Ingredients
1½cupsall purpose flour,spooned into measuring cup and leveled off with knife
1½cupsgranulated sugar
¾cupunsweetened natural cocoa powder,such as Hershey’s
¾tspsalt
1½tspbaking powder
¾tspbaking soda
2large eggs,lightly beaten
¼cupvegetable oil
¾cupsour cream
1tspvanilla extract
¾cupboiling water
8ozmilk chocolate,or semi sweet, broken into small pieces (see note)
2½sticksunsalted butter,(20 tbsp) softened but still cool
1¼cupsconfectioner’s sugar
¾cupnatural unsweetened cocoa powder,such as Hershey’s
1pinchsalt
¾cuplight corn syrup
1tspvanilla extract
Preparation
Preheat the oven to 350 degrees F and set 2 oven racks in the centermost positions. Line 2 12-cup muffin tins with paper liners.
In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, cocoa powder, salt, baking powder, and baking soda.
Mix on low speed for 30 seconds to combine. Add the eggs, oil, sour cream, and vanilla and mix at a low speed until combined.
Increase the speed to medium and beat for 2 minutes. Then, reduce the speed to low and gradually pour in the hot water. The batter will be soupy. Stop the mixer and scrape down the sides and bottom of the bowl; mix again until evenly combined.
Pour the batter evenly into the prepared muffin tins. Bake for 18 to 20 minutes, or until the cupcakes are set and a toothpick inserted into the center of a cupcake comes out clean.
Cool the cupcakes in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.
Place the chocolate in a microwave-safe bowl and cook in the microwave in 20-second intervals, stirring in between, until about ¾ of the way melted.
Stir, allowing the residual heat in the bowl to melt the remaining chocolate completely. Set aside to cool.
In a food processor, process the butter, sugar, cocoa powder, and salt for about 30 seconds until smooth, scraping down the sides of the bowl as needed.
Add the corn syrup and vanilla and process for 5 to 10 seconds until just combined. Scrape down the sides of the bowl, then add the lukewarm chocolate and pulse for 10 to 15 seconds until smooth and creamy. Do not overmix.
When the cupcakes are completely cool, use a small offset spatula or butter knife to swirl the frosting lavishly over top.
Serve and enjoy.
