Chocolate cupcakes with sour cream
12 servings
60 minutes
Chocolate cupcakes with sour cream frosting are the embodiment of American pastry classics. Their rich chocolate flavor harmoniously blends with the tenderness of sour cream frosting, creating a unique texture and balance of sweetness. Inspired by traditional American desserts, these cupcakes have become a favorite treat worldwide. Their soft batter, infused with cocoa and butter, is delightfully complemented by a light frosting with subtle chocolate notes. They are perfect for both festive occasions and cozy tea times, filling the atmosphere with warmth and pleasure. Due to their simplicity in preparation, cupcakes are an excellent choice for those who want to treat themselves or loved ones to homemade baked goods without spending much time.
1
In a pot, mix oil, cocoa, sugar, and milk.
- Butter: 1 tablespoon
- Cocoa powder: 4 tablespoons
- Sugar: 4 tablespoons
- Milk: 100 ml
2
Bring to a boil, remove from heat.
3
Cool down.
4
Add eggs to the cooled mixture and stir.
- Chicken egg: 2 pieces
5
Add baking powder and flour, knead a not too thick dough.
- Baking powder (raising agent): 2 teaspoons
- Wheat flour: 250 g
6
Grease the molds (any kind, I used silicone) with a little oil and fill them with batter up to 2/3.
- Margarine: 150 g
7
Place in a preheated oven at 180 degrees and bake for 20-25 minutes.
8
For the cream, mix sour cream, cocoa, sugar, and butter in a saucepan.
- Sour cream 20% fat: 5 tablespoon
- Cocoa powder: 4 tablespoons
- Sugar: 4 tablespoons
- Butter: 1 tablespoon
9
Bring to a boil (remove from heat as soon as the first bubbles appear).
10
Cool down.
11
Spread the cooled cream over the cooled cupcakes.
12
If you wish to decorate with confectionery sprinkles or ground nuts.
