Sour Cream Chocolate Cupcakes

Sour cream makes baked goods so tender! The texture is similar to my favorite childhood cake; Texas sheet cake. These cupcakes bake beautifully and stay very moist. To intensify the flavor, make sure you use all coffee instead of the blend of coffee and water.

I love this recipe with a peanut butter mousse frosting as in the picture below, but they work well with most any frosting. Another great pairing is mint chocolate cookie frosting.

Sour cream chocolate cupcakes

From at

Prep: Cook: Yield: makes about 24-30 cupcakes depending on how domed you like them. Total:

This super moist cupcake is perfectly paired with a rich peanut butter frosting. They are delicious even without frosting.

You'll Need...

  • 2 cups all purpose flour
  • 1 tablespoon potato starch
  • 2 1/4 cups sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 cup vegetable oil
  • 1 cup sour cream, room temperature
  • 1 cup coffee (or use water or a mix of coffee and water)
  • 1 teaspoon vanilla
  • 2 eggs, room temperature

Directions

  1. Preheat oven to 350 degrees (325 for convection)[HEAT]
  2. Blend all the dry ingredients in your mixing bowl. Make sure no cocoa lumps remain. [BLEND]
  3. Combine oil, eggs, vanilla and sour cream. [COMBINE]
  4. Bring coffee or water to boiling in the microwave.
  5. Add the oil, egg, vanilla and sour cream mixture to the dry ingredients. Blend on low speed for 1 minute. Scrape the sides. [BLEND]
  6. Gradually add the coffee and beat on medium for 2 minutes. [BEAT]
  7. Fill cupcake liners 2/3 full with batter. [BAKE]

Additional Notes

This recipe works great for mini cupcakes as well. If you make minis, drop the baking time to 12-14 minutes and halve the recipe unless you need a lot of them!