I made a few tweaks to the ever-popular White Almond Sour Cream Cake (WASC) I found on Liz Marek’s Sugar Geek Show blog and combined it with my chocolate buttercream frosting to create this Best Chocolate Cake and Cupcakes recipe.

Best Chocolate Cake:

This moist, fluffy cupcake is worth every single calorie. (Stacey Little / Southern Bite)

Prep time: 30 minutes

Cook time: 40 minutes

Serves: 10

Ingredients

• 1 (15.25-ounce) box devil’s food cake mix (I like Duncan Hines for this recipe)
• 1 cup all-purpose flour
• 1 teaspoon salt
• 1 cup sugar
• 1/2 cup cocoa powder
• 1 1/2 cups hot coffee
• 1/2 cup butter, melted
• 1/4 cup vegetable oil
• 1 cup sour cream
• 3 large eggs
• 1 tablespoon vanilla extract

Chocolate Buttercream Frosting:

• 2 cups unsalted butter, room temperature
• 1 (2-pound) bag powdered sugar (7 1/2 cups)
• 1 teaspoon salt
• 1/4 cup cocoa powder
• 4 ounces unsweetened chocolate, melted and cooled to room temperature
• 2 teaspoons vanilla extract
• 2 tablespoons heavy cream (or more)

Instructions

1. Preheat the oven to 325 degrees and spray two 9-inch light-colored aluminum cake pans with nonstick baking spray with flour. Set aside.
2. In the bowl of a mixer, combine the cake mix, flour, salt, sugar and cocoa powder until well mixed.
3. Add the hot coffee and mix to combine.
4. Add the melted butter, oil and sour cream; mix to combine.
5. Scrape down the sides of the bowl.
6. Add the eggs and vanilla extract and mix for about 2 minutes.
7. Divide the batter between the two prepared pans and bake for 35 to 45 minutes, or until a toothpick inserted into the center of each cake comes out clean.
8. Allow to cool for about 10 minutes in the pan, then turn the cakes out onto a wire cooling rack to cool completely.

Chocolate Buttercream Frosting:

1. Add the butter to the bowl of a mixer and mix until smooth.
2. Gradually add the powdered sugar, mixing well after each addition.
3. Add the salt and cocoa powder and mix well.
4. Add the cooled chocolate and vanilla and mix well.
5. Add the heavy cream to thin the buttercream to spreading consistency and mix to combine.
6. Add more cream to make it thinner or more powdered sugar if you get it too thin.
7. Once the cake is cool, trim off the domed part of each cake and frost with the chocolate buttercream.

Notes

• To make cupcakes, line a cupcake pan with cupcake liners and fill each about halfway full. Bake at 325 degrees for 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Makes about 36 cupcakes.
• The frosting recipe makes enough to generously frost the two-layer cake or to frost 36 cupcakes.
• Cake recipe adapted from Sugar Geek Show Chocolate WASC Cake.

This recipe originally appeared on SouthernBite.com. For more great recipes, visit the website or check out ”The Southern Bite Cookbook.”