Preppy Kitchen - Chocolate Cupakes (batter only)

0.25 cup Sour Cream
2 tbsp The Saco Pantry - Cultured Buttermilk Blend
2 large Egg, fresh, whole, raw
4.8 tbsp Crisco Pure Vegetable Oil
0.25 cup (8 fl oz) Regular Coffee, brewed from grounds
2 tsp Nielsen Massey - Madagascar Bourbon Pure Vanilla Bean Paste
1.5 cup Flour - Gold medal all-purpose flour
1.33 cup Granulated Sugar
0.25 cup Cocoa, dry powder, unsweetened
1 tsp Baking Soda
0.5 tsp Kosher Salt

Preheat to 350F. Add papers to a cupcake tin.
Sift the dry ingredients (including the sugar) into the bowl of a stand mixer and whisk to combine.
Add the sour cream, buttermilk, eggs, and veggie oil into a large bowl and whisk together. Pour the hot coffee in while you whisk and set aside.

Add the wet ingredients into the dry ingredients.
Whisk until smooth and combined.
Distribute batter evenly into the cupcake papers and bake for about 15 -20 minutes or until a toothpick inserted in the center comes out clean.
Allow to cool.
*Serving Size: Makes between 18 to 22 cupcakes - depends on how much you fill your cupcake tins. This recipe is calculated based on 22 cupcakes.
*Original recipe can be found at https://preppykitchen.com/1474-2/