Chocolate Cupcakes with Hints of Sour Cream
Makes 18-24 cupcakes
Ingredients
- ¼ cup unsalted butter, cut into pieces
- 4 oz. unsweetened chocolate, coarsely chopped
- 2 large eggs
- 2 cups granulated sugar
- 1 cup water
- ¾ cup sour cream [plain whole milk Greek yogurt can be substituted]
- 1 teaspoon pure vanilla extract
- 2 cups unbleached, all purpose flour
- 1 teaspoon baking soda
Frosting
- ¼ cup unsalted butter, cut into pieces
- 2 oz. unsweetened chocolate, coarsely chopped
- 2 cups confectioners’ sugar, sifted
- ¼ cup sour cream
- 1 teaspoon pure vanilla extract
Instructions
- Heat oven to 350°F.
- Melt butter and chocolate in a microwave over medium heat; stir until smooth, then cool for 10 minutes.
- In a bowl of an electric mixer, beat the eggs, sugar, water, sour cream and vanilla.
- In a medium bowl, combine flour and baking soda; add to the egg mixture, mixing to combine.
- Add the chocolate mixture and beat on high speed for 3 minutes.
- Fill paper lined muffin cups two-thirds full. Bake for 15 to 20 minutes or until a toothpick inserted in the center comes out clean.
- Cool for 10 minutes, then carefully remove from pan and allow to cool completely on a wire rack.
- For the Frosting: melt the butter and chocolate in a microwave over medium heat; stir until smooth, then cool for 10 minutes.
- With a hand held mixer or whisk, beat in the confectioners’ sugar, sour cream and vanilla on low until smooth.
- Fill pastry bag with frosting and pipe decoratively on cupcakes.
- Enjoy! [Leftovers? Store covered in the refrigerator.]
Notes
I like to use my KitchenAid Stand Mixer, but you could also use the KitchenAid Hand Mixer too if you prefer.