Thursday, June 12, 2014

Chocolate Sour Cream Cupcakes

I am always on the hunt for new, more delicious options of old classics.
This recipe (which I paired with a regular old vanilla buttercream) is super moist and would compliment any kind of frosting.

2C sugar
1 ¾C flour
1C boiling water
¾C cocoa powder
¾C milk
½C + 2 tbs butter, room temperature
¼C sour cream
3 eggs, room temperature
1 tsp vanilla extract
1 ½ tsp baking soda
¼ tsp salt

  1. Preheat oven to 350°.
  2. Line muffin pan with cupcake liners (or grease if not using liners).
  3. Mix cocoa with boiling water in small bowl, stirring until smooth. Let cool.
  4. In a large bowl or stand mixer, cream together butter and sugar until fluffy.
  5. Add eggs, one at a time, beating well after each addition.
  6. Stir in vanilla.
  7. Gradually add cocoa, mixing thoroughly.
  8. In another bowl, whisk together remaining dry ingredients.
  9. In a small bowl, combine milk and sour cream.
  10. Add the flour mixture and the milk/sour cream mixture to the stand mixer, alternating between the two.
  11. Scrape down bowl and mix well.
  12. Fill cupcake liners ⅔ full.
  13. Bake 20-25 minutes or until a toothpick comes out clean.
  14. Let cool completely before frosting.
  15. Enjoy!

No comments:

Post a Comment