Chocolate Chocolate Chip Cupcakes with Chocolate Sour Cream Frosting

By • January 28, 2010 3 Comments

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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


Serves 1 1/2-2 dozen


  • 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
  1. Preheat oven to 350°F.
  2. In a large bowl, mix the dry ingredients (flour through salt).
  3. In a medium bowl, mix the wet ingredients (sour cream through vanilla extract).
  4. 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.
  5. Fold in the chocolate chips.
  6. Pour batter into cupcake tins that have been lined with paper liners or greased with melted butter.
  7. 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.
  8. You can serve these “as is”, dusted with a little powdered sugar, or topped with the following easy chocolate sour cream frosting.


  • 2 cups chocolate chips, milk chocolate or semi-sweet (I used a combination of both)
  • 1 cup sour cream, at room temperature
  1. Melt the chocolate chips in a double boiler (or use the microwave; about 1-2 minutes should do the trick)
  2. Scrape the melted chocolate into the bowl of an electric mixer and add the sour cream.
  3. 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).
  4. 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!

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