Chocolate Sour Cream Cupcakes
(Recipe modified from here)Ingredients
Makes 12 cupcakes
- 1/2 cup boiling water
- 1/4 cup butter
- 1 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon soda
- 1 egg, beaten
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
NOTE: The main thing I did different from the original instructions suggested is that instead of adding the cocoa powder with the boiling water, butter, and sugar mixture, I decided to mix it in with the dry ingredients mixture. Here's my version of how I made these.
Preheat oven at 350 F. Line cupcake tray with liners.
First, I mixed the softened butter into smooth, silky, buttery goodness using a stand mixer. Take your time with this and really cream out the butter.
Next, I added the sugar, and mixed those two ingredients really well. It should look really smooth and not so grainy/sugary looking. Then add your boiling water.
In a separate bowl, sift all the dry ingredients together (including the cocoa powder).
In another separate bowl, mix the egg, sour cream, and vanilla.
TIP: Pre-mixing ingredients in separate bowls helps to prevent over-mixing of the overall batter. I've realized that over-mixing cupcake batter can cause it to be too bread-y, and not so fluffy. So, pre-mix the dry ingredients and wet ingredients separately first, then mix the two together (and hope you get a fluffy cupcake).
Fill the cupcake liners 2/3 way full. Bake at 350 F for about 15-18 min. Check done-ness with a toothpick (should come out clean). Let cool completely.
While the cupcakes are cooling, prepare your frosting!
Vanilla Buttercream Frosting (w/ sour cream)
- 1 cup room temperature (softened) butter
- about 3-4 cups sifted powdered sugar
- 1/4 cup sour cream
- 1 tsp pure vanilla extract
TIP: The most important part to getting a good consistency to frosting is your mixing time. I have gotten really runny (too goopy) frosting in the past. It just didn't hold up well enough for piping. The reason for that is that I wasn't mixing the ingredients long enough. I guess the longer you mix, the more air you put into the frosting, making it much fluffier and stiffer so mix away! Enough with the rambling, here's how.
First take your room temperature butter and cream it well in a stand mixer on low-medium speed (you need a stand mixer). The stand mixer does a better job at really creaming the butter. Mix for about 5 minutes or until you get a nice creamy consistency. Then, add your sifted sugar, mixing it in 1 cup at a time and mixing in between and really incorporating it into the butter.
In a separate bowl, mix your sour cream and vanilla together. And add it little by little into the butter and sugar mixture so you don't end up with too wet of a frosting. Start out by adding only half of the sour cream mixture and add as needed. Mix really well, about another 5 minutes on medium speed. Look and see if the frosting is starting to look more and more stiffer.
Once you are satisfied, place into a piping bag and frost away.You'll have to excuse my ugly frosting job. This was my first trial of the frosting recipe and I was piping these cupcakes at four in the morning. hehe. I will have to try this recipe again so I can practice on that.