Preparation Steps

• Preheat the oven to 350°F. Line cupcake pans with liners for 12-14 cupcakes.
• Melt the butter and semi-sweet chocolate together in the microwave, stirring every 30 seconds until smooth. Set aside to cool.
• In a stand mixer, whisk eggs, sugar, vanilla extract, and sour cream on medium speed until smooth, about 1 minute.
• In a separate bowl, sift together cocoa powder, all-purpose flour, baking soda, baking powder, and salt.
• Add cooled chocolate mixture to the egg mixture and whisk until smooth, about 30 seconds.
• Slowly add the sifted dry ingredients to the wet mixture in 1/4 cup increments on low speed. Do not overmix.
• Batter will be thick. Fill cupcake liners 2/3 full and bake for 15-18 minutes or until center springs back when lightly touched.
• For the buttercream, beat room temperature butter, vanilla extract, and salt in a mixer. Slowly add powdered sugar, alternating with milk, until fully combined.
• If frosting is too thick, add more milk as needed.
• Divide the buttercream evenly into four bowls. Add different colors of food coloring to each bowl: Sky Blue, Berry, Sunflower, and a mix of Sky Blue + Sunflower for green.
• Stir each colored buttercream gently to combine and frost cooled cupcakes as desired.