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.
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.
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.