- 75g unsweetened cocoa powder
- 115g cup all-purpose flour
- 3g teaspoon baking powder
- 1g teaspoon salt
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 160g cup sugar
- 3 large eggs
- 4g vanilla extract
- 35g sour cream
- 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.
- Cool in pan 5 minutes; transfer to a wire rack to cool completely, then spread with Easy White Icing using a table knife or small offset spatula. Decorate with sprinkles, if desired.