You know those Mondays that start with an earthquake at 5:30am? (Yeah, neither did I until I moved to SF!) Sometimes those Mondays are even more painful because you burnt the candle at both ends all weekend, and you couldn’t fall back asleep after said earthquake. Well today was one of those Mondays, which usually end in disaster if I decide to mess around in the kitchen. But tonight proved an exception.
I wanted to bake a batch of chocolate cupcakes to cheer up a friend who is currently in hospital. I knew attempting anything fancy would only end in tears, so I decided to go for a more rustic approach – no piping bag in sight tonight. I had a look online for a new chocolate cupcake recipe and stumbled across Chocolate Cupcakes with a Milk Chocolate Sour Cream Frosting…. Thank you, Baking Bites! I liked the idea of incorporating sour cream for moisture and a bit of tang. I made a few changes based on my tastes and halved the recipe to make 24 mini cupcakes. And it turns out, these are the best chocolate cupcakes I have ever made. Moist, rich, chocolately, tangy and not too sweet. My modified version of the original recipe is as follows:
Chocolate Cupcakes with Chocolate Sour Cream Frosting
Makes: 24 mini cupcakes
Preparation time: 10 minutes
Cooking time: 12-15 minutes
- 1 cup all purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup sugar
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup vegetable oil
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1/2 cup hot chocolate, room temperature
- 3-oz semisweet chocolate
- 2 tbsp butter
- 1/4 cup sour cream
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- 3/4 – 1 cup icing sugar
Preheat oven to 350 degrees F, and line your mini cupcake baking tray with 24 mini cupcake cases.
In a large bowl, sift together flour and cocoa powder. Whisk in sugar, baking soda, baking powder and salt.
In another large bowl, whisk together vegetable oil, eggs, vanilla extract, sour cream and hot chocolate. Add to dry ingredients and stir until well combined and no streaks of flour remain visible.
Divide evenly into prepared baking trays. Bake for 12-15 minutes, or until the cake springs back when gently pressed.
Cool cupcakes on a wire rack completely before frosting.
Melt chocolate and butter together in a bowl over a pan of simmering water. Allow to cool for about 5 minutes, or until close to room temperature.
Stir in the sour cream, salt and vanilla extract.
When smooth, blend in (with an electric mixer) about 1/2 cup icing sugar. Gradually add in remaining icing sugar until you have a smooth, spreadable consistency.
Frost cooled cucpakes immediately.
I decorated the cupcakes by smearing a teaspoon of frosting on each cupcake and sprinkling them with some shaved chocolate. Both Neon & Techno agree, these are the best chocolate cupcakes they have ever had. Now that is what I call a successful Monday night in the kitchen!