These chocolate cupcakes are fluffy, light and utterly delicious. They’re also incredibly easy to make from scratch. You don’t even need a mixer! I made about one hundred of them when I was doing my series ‘The Battle of the Buttercreams’. Not only do they come together incredibly fast, they also make perfect buttercream vessels!
I love them topped with a simple, smooth vanilla buttercream, like this Swiss Buttercream (in the photo) or a simple German Buttercream. It all works!
Sour Cream Chocolate Cupcakes
Prep time
Cook time
Total time
Author: The Tough Cookie, adapted from an old newspaper clipping
Serves: 20
Ingredients
- 130ml (or ½ cup + 2 teaspoons) boiling water
- ½ teaspoon instant coffee powder
- 125g (or 1 cup) all-purpose flour
- 45 grams (or ⅓ cup + 1 tablespoon) cocoa powder
- 250g (or 1¼ cup) granulated sugar
- ½ teaspoon table salt
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- 1 egg
- ½ teaspoon vanilla extract
- 70ml (or ¼ cup + 2 teaspoons) sunflower oil
- 125g (or ½ cup + 1 teaspoon) sour cream
Instructions
- First, preheat your oven to 175°C/350°F (standard oven setting) and line a muffin pan with cupcake liners. In a small bowl or mug, stir together the water and the coffee powder. Set aside to cool slightly.
- In a medium-sized bowl, whisk together the flour, cocoa, sugar, salt, baking powder and baking soda. In another bowl, whisk together the egg, vanilla, oil and sour cream. Add the wet ingredients to the dry ingredients and whisk until the dry ingredients have absorbed the wet ingredients. Next, add the hot coffee and mix to a smooth batter.
- Divide the batter over the lined muffin cups, filling each cupcake liner half full with the batter. Bake for about 20-23 minutes, or until a tester inserted into the center of the cupcakes comes out clean. Allow to cool to room temperature before frosting with buttercream.
New favorite food quote:
