Chocolate Sour Cream Cupcakes

There are times when there is no greater comfort than chocolate. Chocolate Sour Cream Cupcakes will become a staple recipe for any cupcake creation calling for a chocolate cupcake base. These cupcakes are something between cake and brownie, dense but fluffy and never dry. The inclusion of sour cream in the batter, helps keep the cake moist and adds a great tang, something like buttermilk, only much, much better.

Ghiradelli Dutch Processed Cocoa Powder is my favorite brand of cocoa powder, but whichever brand you choose, try to use one that is high quality. The quality of the cocoa powder makes a big difference in the taste of the cupcakes. Dutch process cocoa has a smoother, more mellow flavor than regular cocoa powder that’s often associated with earthy, woodsy notes. What is the difference between regular cocoa power and Dutch processed cocoa powder you ask? Regular cocoa is intense and full flavored; it’s also somewhat acidic.  Dutch-processed cocoa (also called Dutched or European-style) is treated with an alkali to neutralize its acidity. The treatment process, invented by a Dutchman in 1828, smoothes and mellows the cocoa’s flavor and darkens its color. A comprehensive description of the difference between regular cocoa power and Dutch processed cocoa powder is give here by Serious Eats.

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Chocolate Sour Cream Cupcakes

Moist and super chocolatey cupcakes.

Servings: 24 cupcakes

Ingredients

• 1 cup unsalted butter, room temperature
• 2/3 cup granulated sugar
• 2/3 cup light brown sugar
• 2 extra large eggs
• 1/2 cup brewed coffee
• 1 1/4 cups unsweeted cocoa powder
• 1 3/4 cup flour
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoon baking powder
• 1/8 teaspoon sea salt
• 1 1/2 cups sour cream

Instructions

• Preheat pven to 350 degrees. Line cupcake pan with paper liners.
• Combine flour, baking powder, baking soda and salt in a bowl.
• In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugars until light and fluffy. Add eggs and beat well after each addition. Mix in the coffee and combine until completely blended.
• While mixer is on low speed, add the cocoa powder and blend completely. Add half the flour mixture and beat until blended. Add the sour cleam and mix until blended. Add the remaining flour mixture and beat just untiil blended.
• Fill the cupcake liners 2/3 full and bake for approximately 15-18 minutes, until a toothpick comes out with just a few crumbs.
• Allow to cool completely before frosting.

Notes

The number of cupcakes this recipe yields will depend on the size of the paper cupcake liners, make sure to only fill 2/3.

The higher quality the cocoa powder, the better your cupcakes will taste.  I like to use Ghiradelli brand Dutch processed for a more mellow flavor, if you can find it.  otherwise any cocoa powder will do.