Sour Cream Chocolate Cupcakes Recipe

By
Yvonne Ruperti
A photo of Yvonne Ruperti, a contributing writer at Serious Eats.
Yvonne Ruperti
Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and cookbook author. She is also an adjust professor of baking at the Culinary Institute of America in Singapore.
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Updated Apr. 15, 2020
So rich. 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.

Recipe Facts

4

(6)

Active:15 mins
Total:0 mins
Serves:12 cupcakes

Rate & Comment

华体会应用下载

  • 7盎司bittersweet chocolate, finely chopped, divided

  • 1/2cupheavy cream

  • 1/2cupplus2tablespoonssour cream, divided

  • 1/3cuphotcoffee

  • 1 cup (7盎司)granulated sugar

  • 1/3cupcanola oil

  • 1large蛋

  • 2teaspoonsvanilla extract

  • 3/4 cup (3 3/4盎司)all-purpose flour

  • 1/2cupcocoa

  • 1/2teaspoonsalt

  • 1/2teaspoonbaking soda

  • 1/2teaspoonbaking powder

Directions

  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.

  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.

  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.

Special equipment

cupcake pan, cupcake liners

Nutrition Facts(per serving)
335 Calories
21克 Fat
31g Carbs
5g Protein
Show Full Nutrition LabelHide Full Nutrition Label
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Nutrition Facts
Servings: 12
Amount per serving
Calories 335
% Daily Value*
Total Fat21克 27%
Saturated Fat 9g 47%
Cholesterol34mg 11%
Sodium178mg 8%
Total Carbohydrate31g 11%
Dietary Fiber 4g 13%
Total Sugars 17g
Protein5g
Vitamin C 0mg 1%
Calcium 51mg 4%
Iron 5mg 26%
Potassium 181mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)