Chocolate Sour Cream Pound Cake Cupcakes are rich, tender little cakes topped with a quick chocolate icing that sets into the perfect crust. They’ve got all the flavor of a classic chocolate pound cake, but in handheld form that makes them easy to share.
I love these because they feel both nostalgic and impressive. The sour cream keeps them extra moist, the hot coffee deepens the chocolate flavor, and that shiny chocolate icing gives them a bakery-worthy finish without much fuss.
These cupcakes are the kind of treat that works for so many occasions. They’re perfect for birthday parties, potlucks, or family gatherings when you want something that feels a little more special than a standard cupcake.
I especially love them around the holidays when everyone is craving chocolate desserts. They also make a sweet Valentine’s Day bake, or a cozy fall and winter treat paired with a cup of coffee.
If you loved these Chocolate Sour Cream Pound Cake Cupcakes, you’ll also enjoy my chocolate sour cream pound cake for a bundt cake-style version, my chai sheet cake with espresso buttercream for something warmly spiced, and my triple chocolate chunk cookies when you’re after a classic, chewy cookie with big chocolate flavor.
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Ingredients
For the cake
- unsalted butter
- granulated sugar
- eggs
- vanilla extract
- all-purpose flour
- unsweetened cocoa powder
- baking soda
- kosher salt
- sour cream
- hot brewed coffee or hot water
- instant espresso powder (optional)
For the quick chocolate icing
- powdered sugar
- unsweetened cocoa powder
- boiling water
- unsalted butter
See recipe card for quantities.
Four-Step Overview
Note: I bake by weight for accuracy. Cup measurements are approximate and may vary depending on how you scoop.
Step 1: Prep: Line cupcake pans and preheat oven; bloom cocoa with hot water or coffee.
Step 2: Mix & bake: Beat butter + sugar; add eggs, vanilla. Alternate dry ingredients with sour cream, then stir in cocoa mixture.
Fill liners ⅔ full, bake 18–22 minutes, and cool before frosting.
Step 3: Make the icing: Whisk powdered sugar, cocoa, butter, and boiling water until smooth and glossy. Use immediately.
Step 4: Frost & serve: Spread icing onto cooled cupcakes. If it thickens, add 1 teaspoon hot water to loosen before finishing.
Weigh your ingredients! Using a kitchen scale ensures your measurements are accurate, which is key for getting consistent results in baking. It takes the guesswork out of measuring and helps your recipes turn out exactly as intended every time.
Substitutions
- Coffee: Use hot water instead if you prefer not to use coffee.
- Sour cream: Substitute with full-fat Greek yogurt for a similar tang and texture.
- Butter: Margarine can be used in a pinch, though flavor won’t be as rich.
- Icing: Skip the quick icing and frost with chocolate buttercream instead if you want something softer.
Variations
- Glazed finish: Swap the icing for a chocolate ganache glaze for a shinier, richer topping.
- Espresso boost: Double the espresso powder for a mocha flavor.
- Nutty crunch: Fold in ½ cup chopped toasted walnuts or pecans.
- Mini version: Bake in a mini muffin tin for bite-sized treats—reduce baking time to 10–12 minutes.
Equipment
- 12-count muffin pan
- Paper cupcake liners
- Mixing bowls
- Whisk
- Electric hand mixer or stand mixer
- Measuring cups and spoons
- Kitchen scale
- Wire cooling rack
- Small icing spatula or spoon
Storage
These cupcakes are best enjoyed fresh, but they’ll keep in an airtight container at room temperature for 2–3 days.
For longer storage, refrigerate for up to 5 days—just let them come back to room temperature before serving. You can also freeze the unfrosted cupcakes for up to 2 months, then thaw in the refrigerator and ice before serving.
Audrey's Tip
For the icing, work quickly once it’s mixed; it sets fast, giving your cupcakes that gorgeous shiny finish.
Related
Looking for other recipes like this? Try these:
Chocolate Sour Cream Pound Cake Cupcakes
Equipment
- 12-count muffin pan
- Paper cupcake liners
- Mixing bowls
- Whisk
- Electric hand mixer or stand mixer
- Measuring cups and spoons
- Kitchen Scale
- Wire cooling rack
- Small icing spatula or spoon
Ingredients
Chocolate Pound Cake Cupcakes
- 140 g unsalted butter ½ cup + 2 tbsp, softened
- 250 g granulated sugar 1 ¼ cups
- 2 eggs room temperature
- 1 egg yolk room temperature
- 1 teaspoon vanilla extract
- 205 g all-purpose flour 1 ¾ cups
- 35 g unsweetened cocoa powder about ⅓ cup
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 205 g sour cream ¾ cup + 1 tbsp
- 100 ml hot brewed coffee or hot water a generous ⅓ cup
- ½ teaspoon instant espresso powder optional
Quick Chocolate Icing
- 255 g powdered sugar 2.25cups
- 21 g cocoa ¼ cup
- 45-50 g boiled water 3 tablespoons (+ 1 teaspoon if needed)
- 42 g butter 3 tablespoons
Instructions
- Prep: Preheat oven to 350°F (175°C). Line a 12-count muffin tin with paper liners (you might need two as this makes 12-14).
- Bloom cocoa: In a small bowl, whisk the hot coffee (or water) with the espresso powder (if using). Stir in cocoa until smooth and glossy. Let cool slightly.
- Cream: In a large bowl, beat butter and sugar together until light and fluffy, about 2 minutes.
- Add eggs: Beat in the eggs one at a time, followed by the extra yolk, then mix in the vanilla.
- Mix dry ingredients: In a separate bowl, whisk together flour, cocoa, baking soda, and salt.
- Combine: Add ⅓ of the dry mixture to the butter-sugar mix, then half the sour cream, another ⅓ dry, the rest of the sour cream, finishing with the last ⅓ dry. Mix just until combined. Pour in the bloomed cocoa mixture and stir until smooth.(Alternating the ingredients prevents clumping, so it is very important!)
- Bake: Divide batter evenly among cupcake liners, filling each about ¾ full. Bake 18–22 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool: Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
- Make the Chocolate Icing: In a medium bowl, whisk together the powdered sugar, cocoa powder, and salt. Add the softened butter in cubes. Pour in the boiling water and mix with a whisk until the butter melts and everything comes together into a smooth, glossy icing. (Use immediately—this icing crusts as it sets and doesn’t store well.)
- Decorate: Use a small icing knife or spoon to smooth the icing onto the cupcakes. If the icing becomes too thick (it dries/crusts quickly) add 1 teaspoon (5g) of water and mix.
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