Ingredients
1¾cupsall-purpose flour
2cupsgranulated sugar
¾cupcocoa powder
2tspbaking soda
1tspbaking powder
1tspsalt
2largeeggs
¼cupsour cream
6tbspapplesauce
¼cupbutter,melted
1cupbuttermilk
2tbspunsulphured molasses
2tspvanilla extract
¾cuphot water
½cupbutter
1cupdark brown sugar,packed
¼cuphalf-and-half
1pinchsalt
1tspvanilla extract
2cupspowdered sugar
2tbsphot water
Preparation
Preheat oven to 350 degrees F. Fill two muffin tins with paper liners and butter top of the muffin tin.
In a large mixing bowl whisk together flour, sugar, cocoa, baking powder, baking soda, and salt.
Add in eggs, sour cream, applesauce, melted butter, buttermilk, molasses and vanilla and mix until blended. Stir in hot water and mix with an electric mixer on medium speed for 2 minutes.
Pour about ¼ cup mixture (or fill cups ¾ full) into 24 paper-lined muffin cups, and bake for 17 to 18 minutes until a toothpick inserted into the center comes out with a few moist crumbs attached.
Allow cupcakes to cool before frosting.
Melt butter in a medium saucepan over medium heat. Whisk in brown sugar and salt and bring mixture just to a boil, reduce heat and simmer for 2 minutes, stirring constantly.
Stir in half-and-half and bring mixture just to a boil, stirring constantly. Remove mixture from heat and stir in vanilla. Allow mixture to cool to warm, then beat in powdered sugar.
Add hot water as needed to thin frosting out 1 tablespoon at a time. Immediately spread frosting over cooled cupcakes before it sets.
