Sour Cream Chocolate Cupcakes Recipe
So rich. [Photograph: Yvonne Ruperti]
I will never get tired of a good chocolate cupcake, and this borderline too-rich-for-kids version is one of my favorites. These chocolate cupcakes are so rich and chocolatey, they're almost poisonous. And it's so easy (just whisk up the batter in a bowl), that resistance is futile.
The moist and tender oil based cake starts with coffee, melted bittersweet chocolate, and sour cream, before flour and a generous amount of cocoa are whisked in. As they're removed from the oven and the waft of chocolate hits your face, you'll have to dig deep not to pull apart a warm chocolatey cupcake from its paper wrapper and shove it down your face (I failed). But if you can wait...
Top it off with even more chocolate: a smooth pudding-thick bittersweet ganache made even more indulgent with a few tablespoons of sour cream. Serve up a platter of these to make some new friends, heal a broken heart, or pour a big glass of milk and scarf them up yourself.
What's New On Serious Eats
- Yield:Makes 12 cupcakes
- Active time: 15 minutes
- Total time:1 1/2 hours
- Rated:
Ingredients
- 7 ounces bittersweet chocolate, finely chopped, divided
- 1/2 cup heavy cream
- 1/2 cup plus 2 tablespoons sour cream, divided
- 1/3 cup hot coffee
- 1 cup (7 ounces) granulated sugar
- 1/3 cup canola oil
- 1 large egg
- 2 teaspoons vanilla extract
- 3/4 cup (3 3/4 ounces) all purpose flour
- 1/2 cup cocoa
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
Directions
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1.
Adjust oven rack to middle position and preheat to 350°F. Melt 6 ounces chocolate and cream in heatproof bowl over a pan of barely simmering water, and stir until mixture is melted and smooth. Remove from heat and whisk in 2 tablespoons sour cream. Set frosting aside to thicken while cupcakes are prepared.
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2.
Line cupcake pan with paper liners. Place remaining 1 ounce chocolate in large bowl and stir in hot coffee to melt. Whisk in remaining 1/2 cup sour cream, sugar, oil, egg, and vanilla until combined. Add flour, cocoa, salt, baking soda, and baking powder to the bowl and then whisk until smooth.
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3.
Divide batter between cups and bake until center is just firm, about 17 minutes. Let cupcakes cool in pan for 5 minutes, then transfer to cooling rack. When completely cool, top with chocolate frosting.
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