Chocolate Sour Cream Cupcakes
Similar to the cupcakes from Crumbs, these have domed tops.
Servings 12 cupcakes
Cost 5
Ingredients
- 2 ounces unsweetened chocolate chopped (no substitutes)
- 1 cup granulated sugar (200 grams)
- 1 cup all-purpose flour (130 grams)
- ⅜ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup hot coffee
- ¼ cup full fat sour cream room temperature (55 grams)
- ¼ cup vegetable oil
- ½ teaspoon vanilla extract
- 1 large egg, lightly beaten
Frosting
- 5 oz bittersweet chocolate chopped
- 2 sticks unsalted butter, softened (230 grams)
- ¾ pound powdered sugar (336 grams)
- 1 pinch salt
- ½ teaspoon vanilla extract
- ¼ cup sour cream, not too cold (60 grams)
Instructions
- 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.