Sour Cream Chocolate Cupcakes Recipe
Preparing these cupcakes is old-fashioned baking at its best— you don’t even need a mixer! But thanks to a subtle hint of espresso powder, the finished product is anything but ordinary.
Ingredients
| 1 | cuo | whole milk |
| 2 | teaspoons | instant espresso powder |
| 1 ¾ | cup | unbleached all-purpose flour |
| 1 | cup | packed dark brown sugar |
| 1/2 | cup | unsweetened cocoa (not Dutch process) |
| 1/2 | teaspoon | baking powder |
| 1/4 | teasppon | baking soda |
| 1/2 | teaspoon | salt |
| 1 | teaspoon | vanilla extract |
| 1/2 | cup | vegetable oil |
| 1 | large | egg |
| 1/2 | cup | sour cream |
| 1 | recipe | simple black buttercream, quick chocolate buttercream or frosting of your choice |
Directions
Preheat oven to 350 degrees.
Line a 12-cup muffin tin with paper liners or coat with cooking spray.
- In a small saucepan combine the milk and espresso powder and bring just to a boil. Remove from heat immediately and cool. (Watch the milk closely so it doesn’t boil over.)
- In a large bowl combine the flour, sugar, cocoa, baking powder, baking soda and salt.
- In another bowl whisk together the cooled milk, vanilla, oil, egg and sour cream.
- Gently stir together the wet and dry mixtures until well combined.
- Fill the muffin cups ¾ full and bake for 20–25 minutes, until cakes spring back when pressed gently in the center, or a tester inserted in the center comes out clean.
- Remove the cupcakes from the pan and cool on a wire rack.
