A girl’s gotta eat.
And a girl that loves to bake just HAS to fix some yummy cupcakes for her mama’s birthday. It’s the rule of the South.
I found a recipe on the Food Network site that looked pretty good, so I decided to try it out. Paula Deen is my usual go-to gal for baked goods, but a certain three-year-old tossed a bunch of sour cream in my cart at the grocery store and this recipe calls for sour cream, so…
Anywho, here’s a link to the original recipe:
Here it is with my tweaks (the original recipe was a little unclear and it led me to do a second batch…I figure I’ll help you eliminate a step)
Go To Chocolate Cupcakes (for my mama’s birthday)
- 6 tablespoons unsalted butter, cut into pieces
- 1/2 cup baker’s cocoa
- 1/3 cup freshly brewed coffee (I used Starbucks Veranda Blonde, pour-over. Because I’m fancy)
- 1 cup all-purpose flour
- 1 cup sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup sour cream
- 1 teaspoon pure vanilla extract
- 2 large eggs
Preheat oven to 350.
Go ahead and grab three bowls. You’re gonna need them. I used my Kitchenaid metal mixing bowl, my large Pampered Chef mixing/measuring bowl, and my medium Pampered Chef mixing/measuring bowl. In your largest bowl, add your flour, sugar, powder, soda, and salt. Whisk and set aside. In your medium bowl (make sure it’s microwave safe), add butter, cocoa, and coffee. Cover with plastic wrap and microwave on high for one minute. In your smallest bowl, while the microwave is running, add vanilla, eggs, and sour cream. Whisk until well combined. When the microwave dings, uncover your dish and whisk the chocolate mixture until combined, and add to your flour mixture. Whisk. It’ll be thick and funky, but do your best and trust me. Add the sour cream mixture with your whisk and stir until just combined and smooth.
I’m not a fan of cupcake liners. My kids end up eating them, they make a big mess, and your cupcake sticks to them anyway. Take your muffin tin and a couple of tablespoons of butter. Don’t be shy. Grab that butter and use your fingers to smear it around the inside of each cup. Make sure each is well-coated. Fill each cup about 2/3 full and bake for 16-18 minutes on the middle rack, or until toothpick inserted in the center of a cupcake comes out clean.
Let cupcakes cool for 10 minutes in the pan. DO NOT try to get them out early. You’ll regret it. Take a butter knife and carefully slide it around the edge of each cupcake and they should pop right out. Continue to cool on a wire rack until they’re at room temperature.
Cream Cheese Frosting
- 4oz butter (room temperature)
- 4oz cream cheese (room temperature)
- 1 teaspoon vanilla
- 2 cups powdered sugar
Mix on high speed until good and fluffy (if you have a Kitchenaid mixer, start on low until the sugar isn’t going to powder all over your face, then slowly increase up to level 8 and let her go!)\
It’s possible that the kids and I ate a dozen of these today, sans frosting.