|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 6g||8%|
|Saturated Fat 4g||18%|
|Total Carbohydrate 30g||11%|
|Dietary Fiber 1g||3%|
|Total Sugars 17g|
|Vitamin C 0mg||0%|
|*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.|
It is hard to pass up a chocolate cupcake, but when it's made with sour cream it may be nearly impossible. That's because this dairy product makes the cake exceptionally moist and rich tasting while adding very little flavor, allowing the chocolaty taste to take center stage. To prepare the batter, cocoa powder is mixed with boiling water, butter, and sugar to create a smooth, chocolate base before sifted dry ingredients and a mixture of egg, sour cream, and vanilla are added alternately. Once the cupcakes are baked, they can be topped with homemade or store-bought frosting.
A basic vanilla frosting will pair nicely, but for something different try these chocolate cupcakes with fluffy caramel cream cheese frosting, chocolate sour cream frosting, or a glossy ganache. And for an extra touch, sprinkle on crushed Oreos, mini M&M's, toffee crunch, or toasted chopped nuts.
1/2 cup boiling water
1/4 cup (4 tablespoons) unsalted butter
1 cup granulated sugar
1/4 cup unsweetened cocoa powder
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 large egg, beaten
1/2 cup sour cream
1 teaspoon pure vanilla extract
Gather the ingredients. Preheat the oven to 350 F and line about 12 muffin cups with cupcake papers.
In the mixing bowl of an electric mixer, combine the boiling water, butter, granulated sugar, and cocoa powder. Beat on low speed until the mixture is smooth and the sugar is dissolved.
In another bowl, or on a large sheet of waxed paper, sift the flour, salt, baking powder, and baking soda. Mix gently.
In a small bowl, whisk together the egg, sour cream, and vanilla extract.
With the mixer on low, add the sifted dry ingredients to the cocoa mixture alternately with the egg and sour cream mixture. Mix until all of the ingredients are combined.
Fill the cupcake cups about two-thirds full with the batter. Bake for 20 to 25 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
Cool in the pan for 5 to 10 minutes. Remove the cupcakes from the pan to a wire rack and cool completely before frosting.
Top with your favorite frosting, homemade or purchased.
Can I use low-fat sour cream?
If you are concerned about calories and fat, you can substitute a sour cream with a lower fat content; however, keep in mind that the cake will not be as moist since it is the fat that creates this texture. You can also replace the sour cream with full-fat Greek yogurt if you prefer, which is lower in fat and calories than sour cream.