I love chocolate. Deep, dark, rich chocolate especially when it’s melted and whipped into a frenzy. The result? How about chocolate cupcakes!
My personal preference is unsweetened chocolate … so that I can adjust my sugar and add the tang of rich sour cream to create handfuls of moist chocolate goodness with a little decorative frosting to top it all.
It was hot last week and I had too much on my “to do” list. What’s a girl to do? To me the only logical solution was to put the list aside while I deliberated what I could cross off and what I simply couldn’t ignore…and bake something.
My paper cupcake liners and muffin pan were ready. My pastry bag with the star tip was hanging out in the corner of the kitchen, patiently waiting for the call to action.
I needed unsalted butter. The scale came out to weigh the unsweetened chocolate before chopping. Eggs and sour cream were taken out of the refrigerator and placed onto the counter.
Playlist for mid-September on…somewhat loud but not “the neighbors can hear it for miles” loud.
Water (yes, water), baking soda and unbleached, all purpose flour = check/check/check. Where was that vanilla extract hiding?
I sifted the confectioners’ sugar for the frosting and set it aside.
Oven heated. Stand mixer out. Ready, set, prep.
Chocolate Cupcakes with Hints of Sour Cream
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
Y U M!
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