Chocolate Sour Cream Cupcakes were inspired by some cupcakes I saw at Crumbs bakery. If you are familiar with Crumbs (and who isn’t?), their cupcakes have high tops thanks to heaps of frosting. While my version does have a good deal of frosting, I focused on making cupcakes that dome nicely so that the frosting could easily be smoothed into a tall, rounded appearance.
The cake part of this recipe is adapted from “The Only Bake Sale Cupcake You’ll Ever Need” and the icing is adapted from Oprah.com. I halved both recipes, added vanilla, and baked the cupcakes at a higher temperature since I’d read that domed tops were formed from high heat baking. It seems to have worked. The domes are just the right size and shape for building up with more icing for a big, dramatic top.
Additionally, the icing has a pretty strong (in a good way) sour cream flavor and a velvety smooth, non-chalky texture. It goes really well this this particular chocolate cake.
And finally, if you only need 6 cupcakes, you can halve this recipe. Just beat the egg lightly and measure out a little less than 2 tablespoons.
Let me know what you think of these High Top Chocolate Sour Cream Cupcakes!
Chocolate Sour Cream Cupcakes
2 ounces unsweetened chocolate, chopped (no substitutes)
1 cup granulated sugar (192 grams)
1 cup all-purpose flour (135 grams) — Be sure to aerate it (stir and fluff) before measuring
3/8 teaspoon baking soda (1 ml plus a pinch)
1/4 teaspoon salt (1 ml)
1/4 cup hot coffee (60 ml)
1/4 cup full fat sour cream, room temperature (55 grams)
1/4 cup vegetable oil (60 ml)
1/2 teaspoon vanilla extract
1 large egg, lightly beaten
5 oz bittersweet chocolate, chopped
2 sticks unsalted butter (230 grams)
3/4 pound powdered sugar, sifted after measuring (336 grams)
1/2 teaspoon vanilla extract
1/4 cup sour cream (55 grams), room temperature
Preheat oven to 375 degrees F. and line 10-12 muffins cups with paper liners. I wanted my cupcakes to be a little bigger, so only used 10.
Melt the chocolate in a bowl set over hot water or in microwave. Set aside to cool slightly.
Mix the sugar, flour, baking soda and salt together in a mixing bowl.
Whisk the coffee, sour cream, oil and vanilla together in a separate bowl until very well mixed.
Gradually add the coffee mixture to the flour mixture, stirring to blend, then add the egg and whisk until combined. Add the melted chocolate and mix until it’s blended in.
Divide the batter evenly between the cupcake liners and bake on center rack for 20 minutes or until cupcakes appear done or a toothpick inserted in the center comes out with moist crumbs.
To make the frosting, melt the bittersweet chocolate and set it aside to cool to lukewarm. Beat the butter with an electric mixer until fluffy. Beat in the powdered sugar, salt and vanilla. Stir in the melted chocolate and the sour cream.