Chocolate Sour Cream Cupcakes with Chocolate Buttercream
Chocolaty cupcakes that will make your taste buds smile! For the cupcake batter, this recipe uses a German chocolate cake mix. The recipe also calls for a lot of sour cream, 16 ounces, which results in a batter that's thick and creamy; resembling a thick mousse. All that sour cream gives the cupcakes a rich flavor and creates a very moist and tender texture. These moist morsels are then topped with a delicious made-from-scratch chocolate buttercream that has a smooth, fluffy texture, and rich chocolate flavor. Instead of using cocoa powder, this buttercream gets it's chocolate flavor from melted dark chocolate...it takes a little bit of extra effort, but it's definitely worth it! These tasty treats elicit delight wherever they appear, and no one ever believes they started with a mix."My husband says that these are the best cupcakes he's ever had-hence the five stars. I would probably go for four stars myself. I changed the frosting a little because I thought it was too sweet--just added more chocolate and cream cheese. Tip: use good quality chocolate for the frosting.
Now I have too much frosting,
guess I'll have to make another batch. . .
much frosting, so I'll make another batch of cupcakes--" - Mamcooks
Yield: 24 Servings Ready in 45 minutes
favorite of 1,269 people 659 people want to try
Verified by horikor
|1 18.25-oz packageGerman chocolate cake mix|
|1 container (16 oz)Sour cream|
|1/4 cupunsalted butter; (1/2 stick), melted|
|2 largeEggs; at room temperature|
|1 teaspoonPure vanilla extract|
|Vegetable cooking spray|
|1/2 cupunsalted butter; (1 stick), softened|
|1 package (3 oz)Cream cheese|
|1 16-oz packageconfectioners' sugar; sifted|
|1/4 cupWhole Milk|
|1 teaspoonPure vanilla extract|
|6 ouncedark chocolate morsels; (1 cup), (see note)|
Chocolate Sour Cream Cupcakes with Chocolate Buttercream Preparation
Adjust oven rack to middle position and heat oven to 350 degrees F. Line standard muffin tins with paper liners; set aside.
Place cake mix, sour cream, melted butter, eggs and vanilla extract in a large bowl. Blend with an electric mixer on low speed until dry ingredients are moistened, about 30 seconds. Increase mixer speed to medium and beat until smooth, about 3 to 4 minutes, stopping to scrape bowl as needed. The batter should be very thick and creamy.
Coat paper liners in muffin tins with cooking spray. Spoon batter evenly into baking cups, filling each two-thirds full. Level batter and release any air bubbles by tapping muffin pan on counter top. (You should get between 22 and 24 cupcakes; remove any empty liners.)
Place pans in oven and bake for 20 to 25 minutes, or until a toothpick inserted in center comes out clean. (When done, cupcakes should spring back when lightly touched in center.) Remove pans from oven and place on wire racks to cool for 10 minutes. Gently remove cupcakes from pans and place them on wire racks to cool completely before frosting.
Meanwhile, prepare Chocolate Buttercream. Combine butter and cream cheese in a large bowl and beat at medium speed with an electric mixer until creamy, stopping to scrape bowl as needed. Gradually add confectioners' sugar, beating at low speed until blended. Increase speed to medium, and slowly add milk and vanilla, beating until smooth.
Microwave dark chocolate in a microwave-safe bowl at 50% power for 1 1/2 to 2 minutes or until just melted and smooth, stirring at 30-second intervals (see note). Alternately, the chocolate may be melted using the double-boiler method. Gradually add melted chocolate, a spoonful at a time, to butter mixture; beating until completely incorporated and smooth. (Makes about 3 cups) When chocolate cupcakes are completely cool, frost the tops with Chocolate Buttercream.
Makes about 2 dozen.
Cooks Note for Dark Chocolate:
I use Nestle Chocolatier (53% Cocoa) Dark Chocolate Morsels, Dark Chocolate Chunks, or Dark Chocolate Baking Bars.
Cooks Notes for Melting Chocolate:
If chocolate is heated too much, the cocoa butter can separate from the cocoa solids, streaking the chocolate gray. Chocolate must be heated without a drop of moisture reaching it and never to more than 115 degrees F (for dark chocolate). If you overheat chocolate, it scorches and becomes grainy, as it also will if even a drop of moisture falls into the melting mass.
When melting chocolate in the microwave, it can retain its shape, which can fool you into thinking it's not melting. Be sure to stir it between heating intervals so you can gauge if it has melted, otherwise you might overheat it.
For the double-boiler method, place chocolate in a stainless-steel bowl or top of a double boiler, and set bowl over a saucepan of hot or gently simmering (not boiling) water. Do not allow bottom of bowl to come in direct contact with hot water, nor cover bowl or double boiler. When chocolate begins to melt, stir chocolate from sides of bowl into the center mass. When chocolate is almost entirely melted, remove bowl from heat, stir, and let remaining chocolate melt from heat of the larger melted mass.
If you have only one 12-cup muffin pan, cover and refrigerate the rest of the batter while baking the first batch. Then bake the rest of the batter in the cooled muffin pan, adding 1 or 2 minutes to the bake time.
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