Chocolate Cupcakes With Sour Cream
A rich and moist chocolate cupcake that has a deep chocolate flavor from the sour cream and coffee used in the recipe.
Equipment
- Measuring Cups
- Measuring Spoons
- 2 bowls
- Muffin Pan
Ingredients
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs room temp
- ¾ cup granulated sugar
- ½ cup brown sugar, packed
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- ½ cup sour cream
- ½ cup hot coffee or hot water
Instructions
- Preheat oven to 350°F and line a 12-cup muffin tin.
- In one bowl, whisk flour, cocoa, baking powder, baking soda, and salt.
- In a separate large bowl, whisk eggs, both sugars, oil, and vanilla until smooth.
- Stir in sour cream until combined.
- Add dry ingredients to wet, mixing gently.
- Stir in hot coffee/water until batter is smooth and thin.
- Divide evenly into liners (about ¾ full).
- Bake 18–20 min or until a toothpick comes out clean. Cool completely.
Notes
- You can bake the cupcakes a day in advance and store them covered at room temperature. Frost before serving.
- You can freeze the cupcakes without frosting, or ganache. Wrap tightly and store up to 2 months. Thaw and decorate.
Tried this recipe?Let us know how it was!