Double Chocolate Sour Cream Cupcakes

These Double Chocolate Sour Cream Cupcakes are an absolute favorite!
By

These double chocolate sour cream cupcakes are an absolute favorite! The secret to their deliciousness is Hood Sour Cream, and the frosting and fresh berry act as a perfect finishing touch.

For more delicious seasonal recipes visit Hood.com.

Ingredients

For the cupcakes:

  • 2  Cups  all-purpose flour
  • 1 1/4  Cup  unsweetened cocoa powder
  • 1  Teaspoon  baking powder
  • 1  Teaspoon  baking soda
  • 1  Teaspoon  salt
  • 1  Cup  semi-sweet chocolate chips
  • sticks unsalted butter
  • 2  Cups  granulated sugar
  • eggs
  • 2  Teaspoons  vanilla extract
  • 1  Cup  Hood sour cream
  • 1  Cup  Hood whole milk

For the frosting:

  • 2 1/2  sticks unsalted butter
  • 1  Cup  Hood Sour Cream
  • 6-7  Cups  confectioner's sugar
  • 2  Teaspoons  vanilla extract
  • Strawberries, for garnish

Directions

For the cupcakes:

Make sure all ingredients are at room temperature to start.

Preheat oven to 350 degrees F.

Prepare cupcake pans by lining them with cupcake liners. Sift the flour, cocoa powder, baking powder, baking soda, and salt together. Mix in the chocolate chips with the dry ingredients and set aside.

In the bowl of a large stand mixer, cream the butter until it is smooth and has no lumps. Add in the granulated sugar and mix on high until light and fluffy. Add in the eggs one at a time, making sure to scrape the sides and bottom of the bowl after each addition. Add in the vanilla. Once the eggs are fully incorporated, slowly add in the sour cream. Add in half the sifted dry ingredients and mix only until incorporated. Add the milk and then remainder of the dry ingredients, making sure to combine but not over mix. Fill each cupcake liner about ½ - ¾ full with the batter. The batter will be very thick. Bake for approximately 12 minutes, or until the cakes spring back to the touch. Allow to completely cool before frosting.

For the frosting:

Make sure the ingredients are at room temperature before starting. In the bowl of a standing mixer, cream the butter until it is smooth and has no lumps. Add in the sour cream and combine with the butter. Slowly add in the sifted confectioner's sugar until completely combined. Add in the vanilla. Mix on high until light and fluffy. Frost the cupcakes just before serving and top with fresh strawberries.

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.