What's that smell?

In honor of National Cupcake Day, my favorite cupcake recipe. It is versatile, with just a little food coloring in the frosting, you can use these for any holiday.

Chocolate Cupcakes (thank you to Martha for the original recipe, I’ve made a few adjustments)

• 3/4 cup unsweetened cocoa powder
• 1 1/2 cups all-purpose flour
• 1 1/2 cups sugar
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon baking powder
• 3/4 teaspoon salt
• 2 large eggs
• 3/4 cup warm water
• 3/4 cup sour milk (1tbsp vinegar, the rest is milk)
  
• 3 tablespoons vegetable oil
• 1 teaspoon pure vanilla extract

Preheat oven to 350 degrees. Line standard muffin tins with paper liners (you can butter or use spray, as well) ; set aside. Mix cocoa powder, flour, sugar, baking soda, baking powder, and salt, then sift into a large bowl. Add eggs, warm water, buttermilk, oil, and vanilla, and mix until smooth, about 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed. Divide batter evenly among muffin cups, filling each 2/3 full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool completely.

Butter Cream

• 3 sticks unsalted butter - softened
• 4c (about 1lb) powdered sugar
• 1/2tsp vanilla

Beat butter on medium-high for about 2 minutes, should be pale and creamy. Add sugar, 1/2 cup at a time, on medium speed. Add vanilla and beat until smooth. Should be refrigerated after use.