The method for the cupcakes is a so-called reversed method. Meaning you don’t have to cream the sugar and the eggs, its a much easier and faster method and it works great

Chocolate Cupcakes

Makes about 12 ea

160 gram Cake flour

40-gram cocoa powder

2 tsp baking powder

1/2 tsp salt

200-gram granulated sugar

118-gram butter

2 egg

112-gram sour cream

Mix flour, cocoa powder, baking powder, and sugar, until combined. Melt butter and add to the flour mixture and also add the eggs. Once mixed add in the milk and sour cream and combine until smooth. Portion out into the muffin cups and Bake at 350F for about 16-18 minutes. Use a wooden toothpick, poke, and if it comes out dry your cupcakes are baked and you can remove them from the oven and let them cool on a rack.

Vanilla Cupcakes

Makes 12ea

154 gram Cake flour

2 tsp baking powder

1/2 tsp salt

200-gram granulated sugar

112-gram melted butter

60-gram egg white

2 tsp vanilla extract

1/2 cup milk

112-gram sour cream

Mix flour, baking powder, sugar, and salt until combined. Melt butter and add to the flour mixture and also add the egg white. Once mixed add in the milk, vanilla extract and sour cream and combine until smooth. Portion out into the muffin cups and Bake at 350F for about 16-18 minutes. Use a wooden toothpick, poke, and if it comes out dry your cupcakes are baked and you can remove them from the oven and let them cool on a rack.

Once they are totally cooled add frosting. I recommend the cream cheese frosting see, the recipe below.

Cream Cheese Frosting

Enough for 24 ea cupcakes

453-gram room tempered butter

453-gram cream cheese

2 tbs milk

2 cups powdered sugar

2 tsp vanilla

Mix all the ingredients, until smooth.