First Communion Cupcakes

I found these wonderful cupcake picks at my local cake decorating store, I thought boy these would be great for First Communion.
Honestly, I did intend on making them for that purpose when I purchased them months ago.
Our schools First Communions came and went and these picks sat in my pantry.
Redemption time.
Fliers were sent home for our annual auction. It is the major money event for our school. I planned on making cupcakes and remembered. What is that saying, when one door closes another one opens? Most definitely when cupcakes are concerned.
 I try every year to make some homemade goodies for our sweet shop. This year is no exception. For  my friend Peggy, I try each year to make the Strawberry Shortcake Trifle. She seems to like that one. I generally add one or two more things, depending on how much time I have.
Last year, I purchased a new slow cooker and made Chocolate Dump Cake, we auctioned off the cake in the crock pot. This year, I made these cupcakes. I will display them on my cupcake tower that I purchased at Walmart. I will keep you posted and let you know how much they went for.

Chocolate Cupcakes with White Icing
3/4 cup unsweetened cocoa
 
3/4 cup all-purpose flour
 
1/2 teaspoon baking powder
 
1/2 teaspoon salt
 
1/2 cup unsalted butter, softened
 
1 cup sugar
 
3 large eggs, at room temperature
 
1 teaspoon vanilla extract
 
1/2 cup sour cream
 
1 1/2 cups milk chocolate chips (1/2 cup or 1 cup is fine as well)
 
Directions
Sift together cocoa, flour, baking powder and salt in a medium bowl; set aside
 Beat butter and sugar at medium speed with an electric mixer until light and fluffy. Add eggs, 1 at a time, beating until well blended after each addition. Stir in vanilla
Add cocoa mixture to butter mixture alternately with sour cream, beginning and ending with cocoa mixture. Beat at low speed until blended after each addition. Stir in chocolate chips.
Put 12 paper baking cups in a muffin pan. Spoon batter evenly into cups, filling all the way to the top.
Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes. Then transfer to a wire rack, and cool 30 minutes or until completely cool. Spread cupcakes evenly with White Frosting.
White Frosting

1/2 cup unsalted butter, softened
3 cups powdered sugar
1 teaspoon vanilla extract
2 to 3 Tbsp. milk
Preparation
Beat butter with an electric mixer with a paddle attachment at medium-high speed until creamy. Gradually beat in sugar until smooth. Beat in vanilla and 2 Tbsp. milk, adding additional milk, if necessary, for desired consistency.
Peace be with you,
Veronica