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.100 ml hot brewed coffee or hot water, ½ teaspoon instant espresso powder, 35 g unsweetened cocoa powder
- Cream: In a large bowl, beat butter and sugar together until light and fluffy, about 2 minutes.140 g unsalted butter, 250 g granulated sugar
- Add eggs: Beat in the eggs one at a time, followed by the extra yolk, then mix in the vanilla.2 eggs, 1 egg yolk, 1 teaspoon vanilla extract
- Mix dry ingredients: In a separate bowl, whisk together flour, baking soda, and salt.205 g all-purpose flour, ½ teaspoon baking soda, ½ teaspoon kosher salt
- Combine: Add ⅓ of the dry mix to the butter-sugar, then half the sour cream, another ⅓ dry, the rest of the sour cream, and the last ⅓ dry. Mix just until combined, then stir in the bloomed cocoa mixture until smooth. (Alternating prevents clumping — don't skip it.)205 g sour cream
- Bake: Divide the batter among the liners, about ¾ full, and bake 18–22 minutes, until a toothpick 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: Whisk together the powdered sugar, cocoa, and optional pinch of salt. Add the butter in cubes, pour in the boiling water, and whisk until the butter melts and it's smooth and glossy. Use immediately — it crusts as it sets and doesn't store well.255 g powdered sugar, 21 g cocoa, 45-50 g boiled water, 42 g butter
- 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.
Nutrition
Calories: 338kcalCarbohydrates: 50gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 74mgSodium: 158mgPotassium: 110mgFiber: 2gSugar: 36gVitamin A: 469IUVitamin C: 0.1mgCalcium: 31mgIron: 1mg
Tried this recipe?Let us know how it was!
