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Chocolate cupcakes with chocolate soured cream icing recipe

Chocolate cupcakes with chocolate soured cream icing recipe



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  • Recipes
  • Dish type
  • Cake
  • Cake decorating
  • Icing
  • Chocolate icing

These glorious chocolate cupcakes are decorated with a sumptuous chocolate icing made with soured cream for a lovely creamy texture. Ideal for parties, picnics and other gatherings.

8 people made this

IngredientsServes: 18

  • For the cupcakes
  • 1/2 teaspoon bicarbonate of soda
  • 115g soured cream
  • 3 tablespoons butter, softened
  • 110g brown sugar
  • 2 tablespoons cocoa powder
  • 2 eggs
  • 120g plain flour
  • For the soured cream icing
  • 120g chocolate, roughly chopped
  • 150g soured cream
  • 2 tablespoons icing sugar

MethodPrep:15min ›Cook:20min ›Ready in:35min

  1. Preheat oven to 180 C / Gas 4. Line a 12 hole muffin tin with paper cases.
  2. For the cupcakes:

  3. In a bowl, combine the bicarbonate of soda and soured cream and set aside for a few minutes.
  4. In a mixing bowl, beat together the butter and sugar then beat in the eggs, one at a time, until pale and creamy. Add the cocoa powder and sift in the flour then fold until well incorporated. Finally mix in the soured cream.
  5. Spoon the cake mixture into the prepared paper cases, filling only to half way to allow room for a good rise.
  6. Bake in the preheated oven for 20 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven, transfer to a cooling rack and allow to cool completely.
  7. For the soured cream icing:

  8. Meanwhile, melt the chocolate in a double boiler or in a pan over barely simmering water. Add the soured cream and icing sugar then bring to the boil for a few moments then remove from the heat. Pop in the fridge to cool and stiffen a little.
  9. Once stiffened, spoon into a piping bag and using a nozzle of your choice, pipe onto the cooled cupcakes. Place on a serving plate and serve.

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Reviews & ratingsAverage global rating:(3)


Guinness Cupcakes

125ml Guinness Original
125g unsalted butter, cubed
140g self-raising flour
50g cocoa powder
200g soft brown sugar
1 tsp bicarbonate of soda
75g soured cream
1 large free-range egg
2 tsp vanilla extract

Cream Cheese Frosting

75g softened butter
120g cream cheese
420g icing sugar, sifted

Preheat the oven to 180°C/350°F/gas 4.

Melt the butter and Guinness in a pan on low heat until combined. Remove from the heat and leave to cool to room temperature.

Mix the rest of your cake ingredients together and slowly pour in your butter mix to form a smooth batter.

Decant into greased ramekins (or muffin cases) and bake for 18-20 minutes until risen and springy to touch.

Cream together your butter, cream cheese and icing sugar to make your frosting. Pipe onto your cakes once cooled.


Chocolate Cupcakes with Raspberry Frosting

My favorite chocolate cupcakes on the planet. They’re moist, super soft, fluffy, and fudgy at the same time. Think of a really, really fudgy brownie. Mix that with how rich these chocolate cakes are and you’ve got my recipe for chocolate cupcakes.

Today’s recipe is an example of how often I mix and match my recipes to create new recipes. And I encourage you to do the same! How about spreading this coconut frosting on my homemade brownies? Or this chocolate vanilla swirl frosting on my red velvet cupcakes? Or sandwiching cookie dough frosting between two cake batter chocolate chip cookies. I can already feel cavities forming after typing that.

For today’s cupcakes, I frosted them with my favorite raspberry frosting. It’s thick, it’s fruity, it’s undeniably creamy, and is made with raspberry preserves.

These cupcakes remind me of a fancy raspberry truffle. Without the hassle of tempering and dipping. As I mention above, the cupcakes are so fudgy. They get all their chocolate flavor from cocoa. Mixed with a little oil for moisture, brown sugar for more moisture, white sugar for sweetness, 2 eggs for richness, and buttermilk for even more moisture… they will blow your mind. I’ve taken these chocolate cupcakes to showers and parties and friends and never see a crumb left. That’s when I know a recipe is a success! I can taste and type all day long, but it’s not until I see people (or hear from you!) enjoying the recipe that I know it’s a winner. And these here chocolate cupcakes? They get first prize.


Chocolate Sour Cream Frosting

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Chocolate Sour Cream Frosting is just as sweet, rich, and chocolatey as regular chocolate frosting but with a tangy kick! Enjoy!

Let’s talk about this Chocolate Sour Cream Frosting…

If you follow me on Instagram, you’ll know that Blake turned 3 recently!! What a sweetie pie that boy is We will be doing a post all about his birthday soon, but I wanted to share this amazing amazing frosting recipe for his cake.

YOU GUYS. Have you ever had sour cream in frosting before? It is NUTS. So so good. It adds a lovely tang and creaminess you just can’t get with any other dairy product. Plus this frosting paired with my Perfect Chocolate Cake recipe? Pure heaven.

Of course, this frosting would be good on just about anything, but that’s a different story for another time.

I’m somewhat methodical when it comes to making the frosting, namely because I don’t like them overly sweet, plus I like them having depth and interesting flavors…not just super-sweet-feel-the-cavities-setting-in-already.

Chocolate Sour Cream Frosting Ingredients:
  • salted butter: adds the salt I need to counter the powdered sugar
  • powdered sugar: frosting does need to be sweet after all!
  • cocoa powder: hello. this is chocolate frosting, so obviously I need that.
  • sour cream: adds more creaminess and tang
  • vanilla extract: helps bring out the chocolate flavor, ironically

As long as your butter is completely soft and you sift your dry ingredients, you will have zero problems making this frosting. It’s almost as good, if not better than, my best and easiest chocolate frosting .

It’s so velvety and smooth! I had no issues at all making Blake’s birthday cake! I’ll go into more detail about his cake once I do his official bday post with the video of him blowing out his candles. But in the meantime, this photo will have to do.

If you have a reason to celebrate or happen to be baking something soon, give this frosting a try. You won’t regret that decision. Promise!!


Chocolate Fudge Cupcakes!

Easy, Delicious and super Insane Chocolate Fudge Cupcakes with the Ultimate Chocolate Buttercream Frosting!

So the time has come, to morph my Chocolate Fudge Cake into the very sort after Chocolate Fudge Cupcakes! Honestly, this has been SO requested that I apologise that it’s taken so long. These are the most incredible cupcakes, so here they are!

From the start I will say that these are quite a bit more intense than the classic ‘Chocolate Cupcake’. If you are after something delicious, but easier and more basic, then check out my Chocolate Cupcakes recipe! They’re more chocolate Victoria sponge based, whereas these beauties are intense and wonderful.

The Dark Chocolate in the cake sponge is part of what makes it so fudgey, so PLEASE don’t switch it to milk chocolate. If you don’t like dark chocolate, these probably aren’t for you… but if you like a rich and delicious chocolate cake, then you are in luck.. because they are INCREDIBLE.

This sort of cake mixture is a lot thinner once you have made it, in comparison to a normal cake batter like a chocolate Victoria sponge. When I make it, I really just use my hand and a whisk and a spatula… there is no need for an electric mixer with this cake! Yeah you need three different bowls, but its 100% worth it!

Melt the Chocolate and Butter, add in the Coffee, whisk all the dry ingredients together, and whisk the Eggs, Vanilla and Buttermilk together and you have a cake! The best thing I did for this sponge was to bake the full cake at 140C Fan, so I stuck with it for these cupcakes. It does mean that they take longer to bake, 30 minutes in reality, but it makes them so

For the Frosting, it’s just basically a cocoa powder buttercream frosting, but mixed with evaporated milk. This is basically all that makes it special, but IT IS WORTH IT. I tend to buy the mini tin size, so as there isn’t as much wastage, but with this recipe there is about half a tin left. I then use it up in another batch of cupcakes or use it in another recipe!

For the Buttermilk, it’s worth buying (or making), but if you have any leftover, make some buttermilk scones! HEAVEN. Especially if you spread some of the frosting on, because it is just honestly the best and I would eat it with a spoon. All day long.

I hope you love these seriously fudgey and delicious Chocolate Fudge Cupcakes, as they are my new favourite. ENJOYYYY! xxx


EXTREME CHOCOLATE CUPCAKES

This is chocolate going where no chocolate has gone before. Total cocoa intensity. With each bite of these babies your mind will buzz a little. A buzz of joy, that only real chocolate lovers will understand. If you join this cake with a good cup of java the world will be yours to conquer. Or at least it will feel like it.

SUPER-MOIST CHOCOLATE CUPCAKES
(slightly modified from Sally’s Baking Addiction)

3/4 cup (95g) all-purpose flour
1/2 cup (42g) natural cocoa powder (not Dutch-processed)
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
2 large eggs at room temperature
1/2 cup (100g) granulated sugar
1/2 cup (100g) light brown sugar
1/3 cup (80ml) canola oil
2 teaspoon s vanilla paste
1/2 cup (120ml) milk soured with a squirt of lemon juice (or commercial buttermilk)
frosting (recipe follows)
sprinkles to decorate (optional)

Heat the oven to 350°F. Line a 12-cup muffin pan with cupcake liners. If you have a second pan, line two more muffin tins, the recipe will likely make 14 cupcakes.

Whisk the flour, cocoa powder, baking powder, baking soda, and salt together in a large bowl until thoroughly combined. Set aside. In a medium bowl, whisk the eggs, granulated sugar, brown sugar, oil, and vanilla paste until completely smooth. Pour half of the wet ingredients into the dry ingredients. Then half of the home-made buttermilk. Gently whisk for a few seconds. Repeat with the remaining wet ingredients and buttermilk. Stir until just combined do not overmix.

Spoon the batter into the liners. Fill only halfway. Bake for 18-21 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.

BLACKOUT CHOCOLATE FROSTING
(from Kara’s Couture Cakes)

1/2 cup b utter
2/3 cup black cocoa powder
3 cups p owdered sugar
a little less than 1/2 cup heavy cream
1 teaspoon vanilla paste
black gel food color (I used Chefmaster)

to print the recipes, click here

Comments: Sally’s Baking Addiction is a fantastic site for bakers. I’ve mentioned before that one of my nieces in Brazil is a great cake baker, to the extent that for a while she was doing it professionally. She baked super fancy and decorated cakes for birthday celebrations, in a special-order kind of deal. One day we were talking about blogs and cookbooks, and she mentioned Sally’s blog (not mine, mind you) as one of her favorite sources exactly for the reason that her recipes are so reliable. It was fun to learn that we subscribed and faithfully the same site for years without knowing we both did. But I digress. Sally’s chocolate cupcakes deliver exactly what she promises: moist, decadent, and perfectly shaped little concoctions. The most important instruction in her recipe is to fill the muffin tins only halfway to the top. Not a teaspoon more. It will seem inadequate, but resist the temptation to add more batter. They will bake perfectly, without a super inflated dome that always sinks in unflattering ways as the cake cools.


The frosting. Normally, I am not wild about American buttercream, but this is not your regular kind. For starters, the black cocoa powder is so intense, that it can stand up to the extra sugar. Also, the addition of heavy cream is a game changer. If you are counting calories or saturated fat, this is not your best option for dessert. But if your life-style allows some room for indulging, this might very well be your best option for dessert. The cake with the dark cocoa icing is a match that will rock that world you are about to conquer.

I hope this photo conveys how deliciously moist this cupcake turns out. You can pile the icing higher if you dare, but I think a bit of moderation is in order. It is very rich and satisfying. As to decoration, I pretty much opened my box of sprinkles and had a blast with them. The dark background is friendly to so many color combinations! Pure white (those tiny marshmallows looked adorable on the cake), red, pink, coral, bright mixed colors, or you can use a color scheme geared to a particular occasion. Come to think of it, St Patrick’s Day could showcase some of these with green and white sprinkles…

I close this post with a daring statement. Ready? Here we go: these are the best chocolate cupcakes I’ve ever had. There. I said it. You must bake a batch…


Gorgeously Glossy Chocolate Ganache Cupcakes

Preheat your oven - conventional 180°C, Fan assisted 160°C, Gas mark 5.

Beat your butter and sugar together until smooth, creamy and pale white. I should be fluffy in texture.

Slowly add your egg into the mix, about an egg's worth at a time, beating until combined. Don't worry if it looks a bit curdled.

Gently mix on the flour and cocoa powder and baking powder on slow or fold in with a spoon. Stir in your soured cream.

Pop in your muffin cases, fill just over half way and bake for approx 12-15 minutes, check after 10, all ovens vary, to check they are cooked, test with a metal skewer or sharp knife and this should come out clean.

Once cooked, turn out on a wire rack.

Now for the fun part, the chocolate topping! Melt your chocolate, butter, golden syrup and cream in a microwave safe bowl for a minute at a time on a low setting in the microwave so the chocolate doesn't burn, stir each time until your pouring Ganache is smooth and silky. You can do this the conventional way on the hob over a pan of simmering water of course.

The easiest way to top the cakes is to pour your chocolate into a jug with a lip and slowly trickle the chocolate onto the sponge, taking care not to over fill. Once you have what looks like almost enough, gently tap the cake case onto your surface by picking up and banging carefully, so the chocolate icing Ganache neatly covers the top. ET voila! Ooh I can taste it now, once set for a couple of yours you can go crazy with your toppings, there are loads of options in the supermarkets now including gold chocolate buttons, readymade iced flowers glitters, sprinkles or if you feel adventurous, try making your own decoration with some sugar paste, available in supermarkets too.


Chocolate Cupcakes

For the best chocolate cupcakes use the freshest and best ingredients. Choose good quality chocolate – fairtrade if possible – and have everything at room temperature before you begin. And once you’ve mastered the basics, be creative and experiment!

We’ve two recipes for chocolate cupcakes as well as recipes for Chocolate Buttercream, Ganache, cream cheese and white chocolate fudgey icing. So let’s get chocolatey!

Simple Double Chocolate Cupcakes

  • 150g (5oz) dark chocolate
  • 200g (7oz) self-raising flour
  • 200g (7oz) light brown sugar
  • 6 tablespoons cocoa powder
  • 150ml (5fl oz ¼ pint) vegetable oil
  • 100ml (4fl oz) soured cream
  • 2 eggs
  • 5ml (1 teaspoon) vanilla extract

Preheat oven to 180ºC, gas mark 4. Line a 12-hole muffin tray with paper cases.

Break up the chocolate and place in a bag before bashing with a rolling pin. You want to end up with really small pieces so you need to make these on a day when you have energy or temper to spare! Alternatively whizz for a few seconds in a food processor.

Place the rest of the ingredients in a large mixing bowl and beat well, preferably with an Electric Mixer. When smooth stir in the chocolate pieces. Divide the mixture between the 12 paper cases. Bake for 18-20 minutes or until a skewer comes out clean. Cool on a tray.

Chocolate Cupcakes

  • 110g (4oz) dark chocolate
  • 85g (3½ oz) unsalted butter
  • 175g (6oz) light brown sugar
  • 2 eggs
  • 185g (6½oz) plain flour
  • ¾ teaspoon baking powder
  • ¾ teaspoon bicarbonate of soda
  • Pinch of salt
  • 250ml (8fl oz) milk
  • 5ml (1 teaspoon) vanilla extract

Preheat the oven to 180ºC, gas mark 5. Line a muffin tray with paper cases.

Prepare by separating the eggs. Beat the yolks together well. Whisk the whites together until soft peaks begin to form.
Sieve the flour, baking powder, bicarb and salt into a bowl.
Mix the vanilla extract with the milk.
Then melt the chocolate in a bowl over a pan of boiling water taking care not to let the base of the bowl touch the water.

Meanwhile beat the butter and sugar together until light and fluffy. Add the egg yolks and beat thoroughly. Add the melted chocolate and beat well again. Now you add some of the flour and mix well before adding some of the milk and mixing. Repeat until all used up. Finally gently fold the egg whites into the mixture.

Divide the mixture between the paper cases, which should be about two-thirds filled. Bake for about 20 minutes or until a skewer comes out clean. Cool on a wire tray.

Chocolate Buttercream Icing

  • 175g (6oz) dark chocolate
  • 225g (8oz)unsalted butter
  • 15ml (1 tablespoon) milk
  • 5ml (1 teaspoon) vanilla extract
  • 250g (9oz) icing sugar

Melt the chocolate in a bowl over a pan of boiling water taking care not to let the base of the bowl touch the water. When the chocolate has melted and is quite smooth leave it to cool very slightly.

Meanwhile place the butter, vanilla extract and milk in a large bowl and sieve in icing sugar. Beat well until smooth. Add the melted chocolate and keep beating until the icing is thick and smooth. Don’t worry if it looks a little runny: just keep on beating until you have the desired consistency.

Chocolate Ganache Icing

Either Place the chocolate and cream in a bowl over a pan of boiling water and stir until the chocolate melts or put the cream in a saucepan, bring to the boil and pour over the finely-broken-up chocolate. Stir until you have a smooth mixture.

Allow to cool and thicken. The ratio of chocolate to cream affects the end texture. More chocolate gives you a thicker icing.

Milk Chocolate Cream Cheese Icing

Melt the chocolate in a bowl over a pan of boiling water taking care not to let the base of the bowl touch the water. Allow it to cool then beat into the cream cheese.

White Chocolate Fudgey Icing

Place all the ingredients in a bowl over a pan of boiling water taking care not to let the base of the bowl touch the water. Melt, stirring occasionally. Allow to cool and then beat thoroughly until thick and fluffy.

More Cupcake Ideas

Once you’ve mastered this chocolate cupcake recipe, why not try our easy Vanilla and White Chocolate Cupcakes or Lemon Meringue Cupcakes.


Sour Cream Chocolate Cake

Sour Cream Chocolate Cake is a simple, classic cake that can be frosted or dusted with powdered sugar. It’s dense and chocolatey – a cross between a gooey brownie and a piece of cake!

I am going to show you something. Something I should NOT be showing you. Ever. Like everrrrrr.

Consider this a PSA for anyone whoever even THOUGHT about starting a food blog. My advice is always…just do it. Actually, that is my advice to anyone who wants to try anything. Just give it a try. I mean, except crack or drinking vanilla extract (even though it smells delicious) or Crocs. But anything else…totally do it!

I will prove to you, here today that you should just go for it. Fake it til you make it. I am living proof.

Because friends, I am going to show you how things used to be around this internet space circa 2009. This was like a month after I started my website, and I thought I would try and “develop” recipes and photograph my experiences. OMG embarrassing. SOOO…I made this very recipe.

But back in 2009 I didn’t know much about anything when it came to photography. I posted the pictures you see HERE. (That is the one and only link I will put for sake of your eyes). Oh dear Lord. You see I was going back through the archives on my site, checking on posts I needed to update, add new pictures etc. Basically website maintenance. ANYWAYYYYYY, I found that post and literally did not even know what the picture was. Seriously it looks like a pile of dookie.

How I thought that picture was good enough to post PUBLICLY is way beyond me. I mean, the recipe is great, but holy bleep, the pictures. I don’t even know what to say.

And bless the sweet soul who left a comment on that post. I owe you a brownie for SURE.

Anyhow, if anyone could see beyond the treasure that was my photography in 2009, there was actually a good recipe buried in there. So yeah, fake it til you make it.

While unidentifiable back in 2009, it is actually a Sour Cream Chocolate Cake. I actually set out to make a sour cream brownie, but it was much more cake than brownie…albeit, still delicious. It’s soft and loaded with chocolate chips. You could frost it, certainly, or just dust it with powdered sugar! Either way, it’s a sure winner.


Method

Preheat the oven to 170C/160C Fan/Gas 3½ and line a 12-hole muffin tin with paper cupcake cases.

Sift the sugar, flour, cocoa, baking powder, bicarbonate of soda and salt into a large mixing bowl. Stir in the sunflower oil, eggs and soured cream until smooth. Add the boiling water and beat again until silky smooth.

Scoop the batter into a jug and pour evenly between the paper cupcake cases. Bake for 20–22 minutes until well risen and a wooden skewer inserted into the middle of the cakes comes out clean. Leave to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

To make the buttercream, beat the butter until pale and light, then gradually stir in the icing sugar and milk until smooth.

Make the snowman noses with 25g/1oz of the fondant icing. Add tiny dots of orange food colouring paste using a wooden skewer and knead until completely orange. Roll into 12 small carrot shapes about 1cm/½ in long. Leave to dry for 30 minutes.

Tint the remaining icing red using the food colouring paste. Dust a work surface with icing sugar and roll into a neat 12cm/4½ in x 6cm/2½ in rectangle. Slice into 12 strips about ½ cm wide, to make the snowman scarves.

Use the black writing icing to draw eyes and a mouth onto each marshmallow and stick an icing carrot just below the eyes.

Spread the buttercream on top of each cake and press a marshmallow into the icing. Scatter over the desiccated coconut and push two prezel halves into each side of the cupcake for arms. Pipe black icing buttons onto the buttercream and wrap a red scarf around each marshmallow.