I will never get tired of a good chocolate cupcake, and this borderline too-rich-for-kids version is one of my favorites. These chocolate cupcakes are so rich and chocolatey, they're almost poisonous. And it's so easy (just whisk up the batter in a bowl), that resistance is futile.
The moist and tender oil based cake starts with coffee, melted bittersweet chocolate, and sour cream, before flour and a generous amount of cocoa are whisked in. As they're removed from the oven and the waft of chocolate hits your face, you'll have to dig deep not to pull apart a warm chocolatey cupcake from its paper wrapper and shove it down your face (I failed). But if you can wait...
Top it off with even more chocolate: a smooth pudding-thick bittersweet ganache made even more indulgent with a few tablespoons of sour cream. Serve up a platter of these to make some new friends, heal a broken heart, or pour a big glass of milk and scarf them up yourself.
Recipe Details
Sour Cream Chocolate Cupcakes Recipe
Ingredients
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7 ounces bittersweet chocolate, finely chopped, divided
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1/2 cup heavy cream
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1/2 cup plus 2 tablespoons sour cream, divided
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1/3 cup hot coffee
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1 cup (7 ounces) granulated sugar
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1/3 cup canola oil
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1 large egg
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2 teaspoons vanilla extract
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3/4 cup (3 3/4 ounces) all-purpose flour
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1/2 cup cocoa
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1/2 teaspoon salt
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1/2 teaspoon baking soda
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1/2 teaspoon baking powder
Directions
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Adjust oven rack to middle position and preheat to 350°F. Melt 6 ounces chocolate and cream in heatproof bowl over a pan of barely simmering water, and stir until mixture is melted and smooth. Remove from heat and whisk in 2 tablespoons sour cream. Set frosting aside to thicken while cupcakes are prepared.
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Line cupcake pan with paper liners. Place remaining 1 ounce chocolate in large bowl and stir in hot coffee to melt. Whisk in remaining 1/2 cup sour cream, sugar, oil, egg, and vanilla until combined. Add flour, cocoa, salt, baking soda, and baking powder to the bowl and then whisk until smooth.
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Divide batter between cups and bake until center is just firm, about 17 minutes. Let cupcakes cool in pan for 5 minutes, then transfer to cooling rack. When completely cool, top with chocolate frosting.
Special equipment
cupcake pan, cupcake liners
Nutrition Facts (per serving) | |
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335 | Calories |
21g | Fat |
31g | Carbs |
5g | Protein |
Nutrition Facts | |
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Servings: 12 | |
Amount per serving | |
Calories | 335 |
% Daily Value* | |
Total Fat 21g | 27% |
Saturated Fat 9g | 47% |
Cholesterol 34mg | 11% |
Sodium 178mg | 8% |
Total Carbohydrate 31g | 11% |
Dietary Fiber 4g | 13% |
Total Sugars 17g | |
Protein 5g | |
Vitamin C 0mg | 1% |
Calcium 51mg | 4% |
Iron 5mg | 26% |
Potassium 181mg | 4% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |