Serves a Crowd

Chocolate Chocolate Chip Cupcakes with Chocolate Sour Cream Frosting

January 28, 2010
1 Ratings
  • Serves 1 1/2-2 dozen
Author Notes

I made these with spelt flour but that's pretty much the only healthy thing about 'em. These are very easy to make (only two bowls are required and you don't need a stand mixer). The frosting is very simple, as well- just two ingredients! Despite the simplicity, this is chocolate cake/frosting at it's best...and this is a winner with both kids and parents. Feel free to make a sheet cake or layered cake, if you prefer (though you'll probably need to double the frosting ingredients if making a cake). —WinnieAb

What You'll Need
  • Cupcakes
  • 1 1/2 cups white spelt flour or all purpose white flour
  • 1 1/2 cups unsweetened cocoa powder (I used Ghirardelli)
  • 1 1/2 cups sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon fine sea salt
  • 1 cup sour cream
  • 1/2 cup whole milk
  • 4 eggs, beaten
  • 1/2 cup unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips
  • Frosting
  • 2 cups chocolate chips, milk chocolate or semi-sweet (I used a combination of both)
  • 1 cup sour cream, at room temperature
  1. Cupcakes
  2. Preheat oven to 350°F.
  3. In a large bowl, mix the dry ingredients (flour through salt).
  4. In a medium bowl, mix the wet ingredients (sour cream through vanilla extract).
  5. Make a well in the center of the dry ingredients and add the wet ingredients to the dry ingredients. Mix well with a rubber spatula.
  6. Fold in the chocolate chips.
  7. Pour batter into cupcake tins that have been lined with paper liners or greased with melted butter.
  8. Bake for 25 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Allow to cool before removing from the pan.
  9. You can serve these “as is”, dusted with a little powdered sugar, or topped with the following easy chocolate sour cream frosting.
  1. Frosting
  2. Melt the chocolate chips in a double boiler (or use the microwave; about 1-2 minutes should do the trick)
  3. Scrape the melted chocolate into the bowl of an electric mixer and add the sour cream.
  4. Beat on medium speed for a minute or two until smooth (you can also stir/whisk it by hand if you don't have a mixer).
  5. Try to use the frosting as soon as you mix it; if you wait, it may become too thick to spread easily (you might also end up with some chocolate chunks). If this happens, you can warm it in a double boiler until it softens up and the chocolate melts fully again, though I personally don't mind a few chocolate chunks in my frosting!
Contest Entries

See what other Food52ers are saying.

  • WinnieAb
  • Kelsey Banfield
    Kelsey Banfield
  • Margy@hidethecheese
  • Jillg
I grew up in a restaurant family (my parents owned the now closed Quilted Giraffe in NYC) and I've always loved to cook. My interest in the connection between food and health led me to pursue a graduate degree in naturopathic medicine. I don't practice medicine anymore; I have a blog called Healthy Green Kitchen that I started in May of 2009 and I wrote a book called One Simple Change that will be published in January, 2014. I live in upstate New York with my family and many pets.

4 Reviews

Jillg December 24, 2021
super easy to follow recipe resulting in a moist dense chocolate muffin. I splurged and bought Valrona Cocoa Powder. Delicious
WinnieAb January 29, 2010
Thanks ladies!
Kelsey B. January 29, 2010
Mmmm, fantastic!
Margy@hidethecheese January 29, 2010
Mmmm, love sour cream frosting and it sounds like a great way to cut the chocolate.