My number one favorite cupcake is vanilla. I'm not a big fan of frosting, so I won't go in to too much detail, maybe just a little. So vanilla tastes like I'm eating a soft, moist sponge with a hint of the purest sugar from the sweetest flower. The flavor is so weak and smooth and not pungent at all. 

      Dark chocolate cupcakes. Chocolate in general isn't my favorite. Now dark chocolate cupcakes can deliver a punch. Its powerful, bitter flavor powders my mouth - just like powdered cinnamon, but without the burning pain - with a boom, then a little kick at the end shows chocolate's true, sweet innocence. Cupcake flavors are just really fun to describe.

Ingredients                                                                  

1. 1 and 1/3 cup (165 grams) all-purpose flour (spooned & leveled)
2. 1 and 1/4 teaspoon baking powder.
3. 1/2 teaspoon salt.
4. 1/2 cup (115 grams) unsalted butter, softened.
5. 1 cup (200 grams) granulated sugar.
6. 2 large eggs.
7. 2 teaspoons vanilla extract.
8. 1/2 cup (120 grams) full fat sour cream.

How to Make Vanilla Cupcakes

1. Step 1: Prepare the Ingredients. Let the butter and eggs stand at room temperature for about 30 minutes. ...
2. Step 2: Combine Butter and Sugar. In a large mixing bowl beat the softened butter with an electric mixer on medium to high speed for about 30 seconds.
3. Step 3: Add Eggs, Flour, and Buttermilk.
4. Step 4: Bake and Cool.