Chocolate cupcakes with chocolate-sour cream
12 servings
45 minutes
Chocolate cupcakes with chocolate-sour cream frosting are a true delight for dessert lovers. Their roots trace back to American cuisine, where cupcakes became popular for their convenience and variety of flavors. These miniature pastries impress with their richness: airy batter with a deep chocolate flavor is complemented by a delicate frosting with a hint of sour cream tanginess. Due to their simple preparation, they are perfect for family gatherings or celebrations. The frosting makes the cupcakes especially moist, while topping them with nuts or sprinkles adds textural variety. Serve them with a cup of hot coffee or milk – and you'll experience the harmonious flavors this dessert is famous for.
1
For the test, mix butter, cocoa, sugar, and milk in a pot. Bring to a boil and remove from heat.
- Butter: 150 g
- Cocoa powder: 4 tablespoons
- Sugar: 4 tablespoons
- Milk: 100 ml
2
Cool down.
3
Add eggs to the cooled mixture and stir.
- Chicken egg: 2 pieces
4
Add baking powder and flour, knead a not too thick dough.
- Baking powder (raising agent): 2 teaspoons
- Wheat flour: 220 g
5
Grease the molds (any kind, I used silicone) with a little oil, fill with batter up to 2/3. Place in a preheated oven at 180 degrees and bake for 20-25 minutes.
- Butter: 150 g
6
For the cream, mix sour cream, cocoa, sugar, and butter in a pot. Bring to a boil (remove from heat as soon as the first bubbles appear). Let it cool.
- Sour cream: 5 tablespoon
- Cocoa powder: 4 tablespoons
- Sugar: 4 tablespoons
- Butter: 150 g
7
Spread the cooled cream over the cooled cupcakes. Optionally, decorate with confectionery sprinkles or ground nuts.
