Email to Cat      

Cupcakes: Chocolate Sour Cream Cupcakes

Source of Recipe


Adapted from "Cupcakes!" by Elinor Klivans






List of Ingredients



• 3 ounces unsweetened chocolate, chopped
  
• 1 cup unbleached all-purpose flour
  
• 1/2 tsp baking powder
  
• 1/2 tsp baking soda
  
• 1/4 tsp salt
  
• 1/2 cup (1 stick) unsalted butter, room temperature
  
• 1-1/4 cups sugar
  
• 2 large eggs
  
• 1 tsp vanilla extract
  
• 1/2 cup sour cream
  
• 1/2 cup water
  
• Chocolate Buttercream Frosting (recipe follows)
  






Instructions



1. Place oven rack in middle position. Preheat oven to 350° F. Line 12 cupcake cups with paper liners. Place chocolate in heatproof bowl or top of double boiler and place over (but not touching) saucepan of barely simmering water (or bottom of double boiler). Stir until melted and smooth. Remove from water and set aside to cool slightly.
   
   
2. Sift flour, baking powder, baking soda and salt; set aside. In large bowl, using electric mixer on medium speed, beat butter and sugar until smoothly blended and creamy, about 2 minutes. Stop mixer and scrape down sides with rubber spatula. On slow speed, mix in melted chocolate. On medium speed, add eggs one at a time, mixing until each is blended into the batter. Add vanilla and beat until mixture is creamy, about 1 minute. Mix in sour cream until no white streaks remain. On low speed, add half of flour mixture, mixing just to incorporate it. Mix in water. Mix in remaining flour mixture until it is incorporated and batter looks smooth. Fill each paper-lined cup with about 1/3 cup batter, to just below top of liner.
   
   
3. Bake just until tops feel firm and toothpick inserted in center comes out clean, about 20 minutes. Cool cupcakes 10 minutes in pan on wire rack. Use small knife to loosen any tops that might have stuck to tops of pan. Carefully place wire rack on top of cupcakes in pan. Protecting hands with potholders and holding pan and rack together, invert them to release cupcakes onto wire rack. Turn cupcakes top-side up to cool completely.
   
   Makes 12 servings.
   
   .........
   
   CHOCOLATE BUTTERCREAM FROSTING
   
   • 3 ounces unsweetened chocolate, chopped
   • 2-1/2 cups powdered sugar
   • 1-1/2 Tbsp unsweetened Dutch-process cocoa powder
   • 1-1/2 cups (3 sticks) unsalted butter, at room temperature
   • 1 tsp vanilla extract
   • 1/2 cup heavy whipping cream, at room temperature
   
   Melt the chocolate in the top of a double boiler or in the microwave, stirring until just melted and smooth. Set aside to cool slightly.
   
   Sift the powdered sugar and cocoa powder into a large bowl. Add the butter and, using an electric mixer on low speed, beat until smoothly blended, about 2 minutes. At first the mixture will look crumbly, but then it will form a smooth mass.
   
   Beat in the melted chocolate. Add the vanilla and cream, mixing to incorporate. On medium speed, beat the frosting for at least 3 minutes, until it looks smooth and creamy and the color lightens. Using a small spatula, spread about 3 tablespoons of frosting on top of each cupcake, mounding the frosting in the center.