Chocolate Sour Cream Cupcakes with Chocolate Buttercream Frosting

By Angela McGowan

This is a great old fashioned sour cream chocolate cake. I paired it with a simple chocolate buttercream frosting. I found this recipe on the back of the Swan’s Down flour box. I tried this cake once before, and under baked it. This time though, I baked it to perfection, and it is one of the best cakes I’ve had. The sweetness from the brown sugar and the melted chocolate is such a great contrast to the sour cream in the cake. I used Giradelli chocolate for the cake so it made it extra special. This is another cupcake I made for our charity bakesale. I made one other cupcake, Alton Brown’s chiffon cupcakes, but we didn’t quite care for them. They are less like moist cake (what we like in a cupcake) and more like a sponge cake. And yes this is the last cupcake recipe for quite a while! Believe me, we are all over the cupcakes at our house too.

Yield: Serves 4

Chocolate Sour Cream Cupcake Recipe

Ingredients:

For the cupcakes:

• 3 oz good quality unsweetened chocolate
• 2 1/4 cups brown sugar
• 1/2 cup unsalted butter, at room temperature
• 3 eggs
• 1 1/2 teaspoons vanilla
• 2 1/4 cups all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 cup sour cream
• 1 cup boiling water

For the Frosting:

• 1/2 cup vegetable shortening
• 1/2 cup butter, at room temperature
• 3/4 cup cocoa
• 1 teaspoon vanilla extract
• 4 cups confectioners' sugar
• 3-4 tablespoons milk or cream

Directions:

For the cupcakes:

1. Preheat oven to 350 degrees. Combine butter and sugar in your stand mixer. Mix until light and fluffy. Add eggs, one at a time until incorporated. Mix until light and fluffy.
2. Sift flour, baking soda and salt in a separate bowl. Melt chocolate in a separate bowl. Add melted chocolate to stand mixer. Add flour mixture and sour cream to stand mixer, alternating. Add vanilla. Mix well. Add boiling water and mix until incorporated. Batter will be very runny.
3. Bake for 25-30 minutes, or until cupcakes pass the toothpick test.

For the Frosting:

1. Combine shortening, butter and sugar in your stand mixer. Cream until light and fluffy.
2. Add vanilla and milk or cream. Whip until light and fluffy.

Chocolate Sour Cream Cupcakes with Chocolate Buttercream Frosting 2022-01-22T06:50:00-08:00 Rating: 4.5 Diposkan Oleh: Admin