Bev Shaffer - Did Someone Say Chocolate - Frosted Chocolate Cupcakes
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Chocolate Cupcakes with Hints of Sour Cream

Makes 18-24 cupcakes
Course: Dessert, Snack
Author: Bev Shaffer

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.