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.