Sour Cream Chocolate Cupcakes

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.


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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

Preheat oven to 350 degrees.

Line a 12-cup muffin tin with paper liners or coat with cooking spray.

  1. 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.)
  1. In a large bowl combine the flour, sugar, cocoa, baking powder, baking soda and salt.
  1. In another bowl whisk together the cooled milk, vanilla, oil, egg and sour cream.
  1. Gently stir together the wet and dry mixtures until well combined.
  1. 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.
  1. Remove the cupcakes from the pan and cool on a wire rack.