Chocolate cupcakes with sour cream
6 servings
40 minutes
Chocolate cupcakes with sour cream frosting are small masterpieces of American baking that emerged in the early 20th century as a convenient alternative to classic cakes. Their moist, rich texture with deep chocolate flavor pairs wonderfully with the light and velvety sour cream frosting that adds a delicate tang. Thanks to the harmony of sweetness and creaminess, they are perfect for cozy tea times and festive gatherings. Decorated with nuts or sprinkles, cupcakes become not just a treat but also a work of art. They are especially loved for their simplicity in preparation and the ability to experiment with fillings and decorations. The taste of these cupcakes resembles a classic chocolate cake but in a miniature format, convenient for serving and enjoying every bite.
1
In a pot, mix oil, cocoa, sugar, and milk.
- Butter: 4 tablespoons
- Cocoa powder: 4 tablespoons
- Sugar: 1 tablespoon
- Milk: 100 ml
2
Bring to a boil, remove from heat. 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: 250 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: 4 tablespoons
6
For the cream, mix sour cream, cocoa, sugar, and butter in a saucepan.
- Sour cream 20% fat: 5 tablespoon
- Cocoa powder: 4 tablespoons
- Sugar: 1 tablespoon
- Butter: 4 tablespoons
7
Bring to a boil (remove from heat as soon as the first bubbles appear). Cool down.
8
Spread the cooled cream over the cooled cupcakes. Optionally, decorate with pastry sprinkles or ground nuts.
- Sugar: 1 tablespoon
