These Double Chocolate Sour Cream Cupcakes have rich, decadent flavors that you should try. They taste great, are moist, and have chocolate in them.
Ingredients: 1 cup all-purpose flour. 1/2 cup unsweetened cocoa powder. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 teaspoon vanilla extract. 1/2 cup sour cream. 1/2 cup buttermilk. 1/2 cup semi-sweet chocolate chips.
Instructions: Preheat your oven to 350F 175C and line a cupcake pan with paper liners. In a mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside. In another bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Mix in the dry ingredients in three additions, alternating with the sour cream and buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Fold in the semi-sweet chocolate chips. Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool in the pan for a few minutes, then transfer them to a wire rack to cool completely. Once cooled, you can frost them with your favorite chocolate frosting or enjoy them as is! These double chocolate sour cream cupcakes are perfect for any chocolate lover!
Prep Time: 20 minutes
Cook Time: 20 minutes
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