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Chocolate Sour Cream Cupcakes with Chocolate Buttercream and rainbow sprinkles on a wooden surface.
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Chocolate Sour Cream Cupcakes with Chocolate Buttercream

A chocolate lover’s dream, these rich and moist Chocolate Sour Cream Cupcakes are covered with a smooth and creamy chocolate buttercream.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 18 cupcakes
Calories
Author Deborah Harroun

Ingredients

Cupcakes

  • 3 ounces unsweetened chocolate roughly chopped
  • 1 cup plus 2 tablespoons all-purpose flour
  • 1/3 teaspoon baking powder
  • 1/3 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter at room temperature
  • 1 1/4 cups minus 1 tablespoon sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream
  • 1/2 cup water

Chocolate Buttercream

  • 1 1/2 ounces unsweetened chocolate roughly chopped
  • 1 1/4 cups powdered sugar
  • 3 teaspoons Dutch process cocoa
  • 3/4 cup unsalted butter at room temperature
  • 1/2 teaspoon vanilla extract
  • 1/4 cup heavy whipping cream at room temperature

Instructions

Make the cupcakes:

  • Preheat the oven to 350ºF. Line 18 muffin tin cups with cupcake liners.
  • Place the chocolate in a glass bowl set over a pot of simmering water. Stir the chocolate until it is melted and smooth. Remove the bowl and set aside to let it cool slightly.
    3 ounces unsweetened chocolate
  • In a medium bowl, sift together the flour, baking powder, baking soda and salt.
    1 cup plus 2 tablespoons all-purpose flour, 1/3 teaspoon baking powder, 1/3 teaspoon baking soda, 1/4 teaspoon salt
  • In a large bowl, or the bowl of a stand mixer, beat the butter and sugar together until light and creamy, about 2 minutes. Scrape the bowl down as needed.
    1/2 cup unsalted butter, 1 1/4 cups minus 1 tablespoon sugar
  • With the mixer on low, slowly add in the chocolate. Add in the eggs, one at a time, beating fully between additions. Add the vanilla and beat the mixture until the color has lightened slightly, about 1 minute. Mix in the sour cream and mix until no white streaks remain.
    2 eggs, 1 teaspoon vanilla extract, 1/2 cup sour cream
  • Add half of the flour mixture to the batter, mixing just until combined. Mix in the water. Mix in the remaining flour mixture, mixing just until combined.
    1/2 cup water
  • Divide the mixture between the prepared cups. Bake until a tester inserted in the center comes out clean, about 20 minutes. Allow the cupcakes to cool completely.

Make the buttercream:

  • Place the chocolate in a glass bowl set over a pot of simmering water. Stir the chocolate until it is melted and smooth. Remove the bowl and set aside to let it cool slightly.
    1 1/2 ounces unsweetened chocolate
  • In a large bowl, sift together the powdered sugar and cocoa. Add the butter, and with an electric mixer on low speed, beat until smooth and combined. The mixture will appear crumbly at first, but it will eventually come together. Beat in the melted chocolate. Add in the vanilla and the cream and beat together on medium speed for at least 3 minutes, until it is smooth and creamy.
    1 1/4 cups powdered sugar, 3 teaspoons Dutch process cocoa, 3/4 cup unsalted butter, 1/2 teaspoon vanilla extract, 1/4 cup heavy whipping cream

Notes

adapted from cupcakes!