For Chocolate Cupcakes:
- 2 tbsp cocoa powder
- 2 tbsp milk
- 1/4 cup mini chocolate chips (optional)
For Red Velvet Cupcakes:
- 1 tbsp cocoa powder
- 1/2 tsp white vinegar
- 1 tsp red food coloring
Step-by-Step Instructions:
Prep and Preheat
Preheat your oven to 350°F (175°C) and line a cupcake tray with paper liners.
Make the Base Batter
In a large bowl, cream the butter and sugar until light and fluffy (about 2–3 minutes). Add the eggs one at a time, then stir in vanilla, sour cream, and milk.
In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Add dry ingredients to the wet and mix until just combined.
Do not overmix—this is the key to tender cupcakes.
Divide and Conquer
Divide the batter evenly into three bowls for your flavor variations:
Vanilla Cupcakes:
Leave the first portion as is. It’s already rich in vanilla and buttery goodness. You can add some vanilla bean paste for extra depth if you like.
Chocolate Cupcakes:
To the second portion, sift in cocoa powder and add 2 tbsp milk. Mix gently until smooth and chocolatey. Fold in mini chocolate chips for extra fudgy bites.
Red Velvet Cupcakes:
To the third portion, stir in cocoa powder, red food coloring, and white vinegar. Mix just enough to blend everything into a beautiful, deep red hue.
Bake the Beauties
Fill the cupcake liners about 2/3 full. Bake for 16–18 minutes, or until a toothpick comes out with a few moist crumbs. Let cool completely before frosting.