Chocolate Sour Cream Pound Cake Cupcakes
Chocolate Sour Cream Pound Cake Cupcakes are rich, moist, and deeply chocolatey, topped with a quick chocolate icing that sets into a glossy finish. They’re simple to make, easy to share, and perfect for birthdays, holidays, or any chocolate craving.
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.
Notes
Disclaimer: I bake by weight for accuracy. Cup measurements are approximate and may vary depending on how you scoop.
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 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.