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chocolate cupcakes with sour cream

Chocolate Cupcakes with Sour Cream

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Prep Time 15 minutes
Cook Time 18 minutes
Resting Time 30 minutes
Total Time 1 hour 3 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes

Equipment

  • 1 muffin tin 12-cup
  • 12 paper cupcake liners
  • 2 Mixing bowls
  • 1 hand mixer or stand mixer
  • 1 Whisk
  • 1 Rubber spatula
  • 1 measuring cup set
  • 1 measuring spoon set
  • 1 wire cooling rack
  • 1 toothpick

Ingredients
  

  • 1 cup all-purpose flour
  • 0.5 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon fine salt
  • 0.75 cup granulated sugar
  • 0.25 cup light brown sugar packed
  • 0.5 cup sour cream full-fat
  • 0.5 cup whole milk room temperature
  • 0.33 cup vegetable oil neutral
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 0.5 cup hot coffee or hot water
  • 0.75 cup semi-sweet chocolate chips optional

Instructions
 

  • Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  • In a mixing bowl whisk together the flour, cocoa powder, baking powder, baking soda, and salt until well combined.
  • In a separate large bowl whisk the granulated sugar, brown sugar, sour cream, milk, vegetable oil, eggs, and vanilla extract until smooth.
  • Add the dry ingredients to the wet ingredients and whisk gently just until no dry streaks remain.
  • Pour in the hot coffee (or hot water) and whisk slowly until the batter is smooth and fairly thin.
  • Fold in the chocolate chips with a rubber spatula if using.
  • Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
  • Bake the cupcakes for 16 to 18 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
  • Remove the muffin tin from the oven and let the cupcakes cool in the pan for 5 minutes.
  • Transfer the cupcakes to a wire cooling rack and let them rest until completely cool, about 25 minutes, before frosting or serving.

Notes

For best results, ensure all refrigerated ingredients are at room temperature so the batter mixes evenly and the cupcakes rise properly; avoid overmixing once the dry ingredients are added to keep the crumb tender, and rotate the pan halfway through baking if your oven has hot spots. Using hot coffee deepens the chocolate flavor without making the cupcakes taste like coffee, but hot water works well if you prefer. Let the cupcakes cool fully before frosting to prevent the icing from melting, and store any leftovers in an airtight container at room temperature for up to two days or refrigerate for slightly longer freshness.
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