Chocolate Sour Cream Cupcakes

As if the chocolate bunnies, Nestle crunch eggs, and giant truffle eggs weren't enough, I had to go and ensure the downfall of self control by making cupcakes too.  Not just any cupcakes, either.  The most moist, tender, dark chocolate cupcakes I've ever made topped with fluffy sour cream-based milk chocolate frosting. YUM.

I don't know the proper etiquette here.  Hopefully attribution is enough, because I did absolutely nothing original with these, just whipped up a delectable batch of Chocolate Cupcakes with Milk Chocolate Sour Cream Frosting, from the wonderful Baking Bites blog.

The flavor and texture of the cake is just perfect, but the frosting makes these stand out.  The sour cream really gives a delightful tang and richness to it.  I made only slight changes to the original recipe, like cutting back the salt a little bit in the frosting and using a little extra confectioners sugar to make sure it was stiff enough to pipe.

Chocolate Cupcakes with Milk Chocolate Sour Cream Frosting via Baking Bites

• 2 cups all purpose flour
• 1 cup unsweetened cocoa powder
• 2 cups sugar
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup vegetable oil
• 2 large eggs
• 2 tsp vanilla extract
• 1 cup sour cream
• 1 cup coffee, room temperature (or use water with 1 tbsp inst. coffee dissolved in it) 

Preheat oven to 350F. Line 24 muffin cups with paper liners.

In a large bowl, sift together flour and cocoa powder. Whisk in sugar, baking soda, baking powder and salt.

In another large bowl, beat together vegetable oil, eggs, vanilla extract, sour cream and coffee. Add to dry ingredients and beat until well combined and no streaks of flour remain visible.

Divide evenly into prepared pans (about 1/4 c. in each).

Bake for 15-20 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Cool cupcakes on a wire rack completely before frosting

  

Makes 24.

Milk Chocolate Sour Cream Frosting

• 6-oz milk chocolate
• 4 tbsp butter
• 1/2 cup sour cream
• 1/4 tsp salt
• 1 tsp vanilla extract
• 2 1/2 cups confectioners’ sugar

Melt together chocolate and butter in a microwave-safe bowl. Allow to cool for about 5 minutes, or until close to room temperature, then stir in the sour cream, salt and vanilla extract. When smooth, blend in (with an electric mixer) about 1 cup confectioners’ sugar. Gradually add in remaining confectioners’ sugar until a smooth, spreadable consistency is reached.

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