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Chocolate Sour Cream Cupcake Batter

Updated February 23, 2016
(1 Votes)

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Cookbook

Cupcakes!

Published by Chronicle

This image courtesy of JosephDeLeo.cookstr.com

This batter produces a light, moist dark chocolate cupcake. As all good basic chocolate cupcakes should, these have flat tops, perfect for slathering with creamy fudge frosting They can also be swirled with a mound of marshmallow-like frosting, covered with peppermint icing, or filled with a generous amount of chocolate mousse.

Preparation Time - TextAbout 10 minutes

CostInexpensive

Moderate

Total Timeunder 30 minutes

Kid FriendlyYes

OccasionBuffet, Family Get-together

Recipe Coursedessert, snack

Dietary Considerationhalal, kosher, peanut free, soy free, tree nut free, vegetarian

Equipmentelectric mixer

Mealdinner, kid snack, lunch, snack, tea

Taste and Texturechocolatey, sweet

Type of Dishcake, chocolate cake, chocolate dessert

Ingredients

  • 3 ounces unsweetened chocolate, chopped
  • 1 cup unbleached all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (1 stick) unsalted butter, at room temperature
  • 1¼ cups sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup sour cream
  • ½ cup water

Instructions

Put the chocolate in a heatproof bowl or the top of a double boiler and place it over, but not touching, a saucepan of barely simmering water (or the bottom of the double boiler). Stir until the chocolate is melted and smooth. Remove from the water and set aside to cool slightly.

Sift the flour, baking powder, baking soda, and salt into a medium bowl and set aside.

In a large bowl, using an electric mixer on medium speed, beat the butter and sugar until smoothly blended and creamy, about 2 minutes. Stop the mixer and scrape the sides of the bowl as needed during mixing. On low speed, mix in the melted chocolate. On medium speed, add the eggs one at a time, mixing until each is blended into the batter. Add the vanilla and beat until the mixture looks creamy and the color has lightened slightly, about 1 minute. Mix in the sour cream until no white streaks remain. On low speed, add half of the flour mixture, mixing just to incorporate it. Mix in the water. Mix in the remaining flour mixture until it is incorporated and the batter looks smooth. The batter is ready to bake, or for additions such as nuts, fruit, chocolate chips, or other flavorings.

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I purchased cupcakes by E Klivans and was excited while looking through the cookbook UNTIL i made the biggest mistake... I actually, have the batter prepared but went to check what Oven Temp should be and cooking length It is not included with this recipe online or in the book So, have to wing it and fingers crossed i guess correctly---- Hzl B

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