Incredibly rich and moist, these easy chocolate cupcakes get a double whammy of tangy sour cream in both the cake and the frosting.
- Yield:Makes 12 cupcakes
- Active time: 15 minutes
- Total time:1 1/2 hours
- 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
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.
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.
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.