Sour Cream Chocolate Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 20
  • 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
  1. 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.
  2. 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.
  3. 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.
Recipe by The Tough Cookie at