These are great chocolate cupcakes. They are very light and fluffy with great chocolate flavor.
Chocolate Sour Cream Cupcakes
21 Friday May 2010
I have frosted these with chocolate frosting, as you see.
Preheat your oven to 350 degrees Fahrenheit.
This batter will make 18 regular size cupcakes, 12 jumbo, or 60 miniature size. So get out your muffin pans and fill them with liners for the type you want.
1 cup all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
11 Tablespoons unsalted butter, 8 Tablespoons(1 stick) softened and the other 3 Tablespoons melted
1-1/4 cups sugar
9 Tablespoons cocoa powder
1 teaspoon vanilla extract
1/2 cup sour cream
1/2 cup water
Mix the flour, baking powder, baking soda, and salt into a bowl and set aside.
In a large bowl, beat the 8 Tablespoons of softened butter with the sugar until it is smooth.
All at once, add the melted butter and cocoa powder.
Scrape down the sides of the bowl.
Add the eggs, one at a time. Make sure the first is blended well before adding the second.
Add the vanilla extract and beat for a minute when the batter will lighten slightly in color.
Add the sour cream and beat until no white streaks are visible.
Add half of the flour mixture and mix well.
Add the water.
Now add the rest of the flour mix and beat until it is mixed well and batter is smooth.
With a spoon or cookie scoop, divide the batter among the muffin liners.
You will use approximately 1/3 cup batter for jumbo size, 1/4 cup batter for regular size, and just a couple Tablespoons for the miniature size.
Bake in the preheated oven for 20-25 minutes. Check them at 20 minutes. The tops should be form and will test done with the toothpick test.
These kind really don’t spring back to the touch test like some cupcakes do.
Cool in a rack for 10 minutes and ten out of the pans.
Cool completely and frost as you like.