How to make it

  • Adjust oven rack to lower-middle position; heat oven to 350 degrees. Line standard-sized muffin pan (cups have 1/2-cup capacity) with baking-cup liners.
  • Combine butter, chocolate, and cocoa in medium heatproof bowl. Set bowl over saucepan containing barely simmering water; heat mixture until butter and chocolate are melted and whisk until smooth and combined. Set aside to cool until just warm to the touch.
  • Whisk flour, baking soda, and baking powder in small bowl to combine.
  • Whisk eggs in second medium bowl to combine; add sugar, vanilla, and salt and whisk until fully incorporated. Add cooled chocolate mixture and whisk until combined. Sift about one-third of flour mixture over chocolate mixture and whisk until combined; whisk in sour cream until combined, then sift remaining flour mixture over and whisk until batter is homogenous and thick.
  • Divide batter evenly among muffin pan cups. Bake until skewer inserted into center of cupcakes comes out clean, 18 to 20 minutes.
  • Cool cupcakes in muffin pan on wire rack until cool enough to handle, about 15 minutes. Carefully lift each cupcake from muffin pan and set on wire rack. Cool to room temperature before icing, about 30 minutes. (To frost: Mound about 2 tablespoons icing on center of each cupcake. Using small icing spatula or butter knife, spread icing to edge of cupcake, leaving slight mound in center.)

Reviews & Comments 3

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    " It was excellent "
    henrie ate it and said...
    That sounds really good, thanks for the great post. You have my 5
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    " It was excellent "
    momo_55grandma ate it and said...
    love this one thanks
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    " It was excellent "
    elgab89 ate it and said...
    My hubby loves dark chocolate - this is a great recipe to surprise him with. Thank you for posting it!
    Was this review helpful? Yes Flag

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