Ingredients:

Yields 18 cupcakes

1 c all-purpose flour

3 tbsp unsweetened cocoa powder

1/2 tsp baking soda

1/4 tsp salt

1/2 c butter, softened

1 c white sugar

2 large eggs

1/2 c sour cream

1/4 c buttermilk

1/2 oz red food coloring (optional – color will be brown without)

2 tsp pure vanilla extract

Zest from 1 orange

Cream Cheese Frosting, recipe follows

Directions:

Preheat oven to 350 degrees.

Sift together the flour, baking soda, cocoa and salt in a medium bowl.

Beat together the butter and sugar, until light and fluffy.

Add in the eggs one at a time.

Add the sour cream, buttermilk, food coloring and vanilla.

Gradually add the flour mixture until just blended.

Do not over beat.

Pour the batter into cupcake papers 2/3 full.

Bake for 20 to 25 minutes, or until a toothpick inserted in the middle comes out clean.

Allow to cool in the pan for 5 minutes.

Remove and allow to cool completely before frosting.

Frost the cupcakes and enjoy!

Cream Cheese Frosting

1/2 c butter, softened

4 oz cream cheese, room temperature

1 1/2 c confectioners’ sugar (may add up to 1/2 c more if sweeter frosting is desired)

1 tsp pure vanilla extract

1/4 tsp lemon juice

Directions:

Beat together the butter and cream cheese.

Slowly beat in the confectioners’ sugar on low speed, until creamy.

Beat in the vanilla and lemon juice.

Cover and refrigerate until ready to use.