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Chocolate Sour Cream Cupcakes with Chocolate Ganache Cream Cheese Frosting |Cooking With Carolyn
Copyright © 2017 by Cooking With Carolyn
Ingredients Yield: Makes 17-18 Cupcakes
Chocolate Sour Cream Cupcakes
· ½ Cup Unsalted Butter, room temperature
· ¾ Cup Granulated White Sugar
· ¾ Cup Light Brown Sugar, firmly packed
· 2 Eggs, room temperature
· 2 Teaspoons Pure Vanilla Extract
· ¾ Cup Sour Cream, room temperature
· ½ Cup Milk, room temperature
· ¼ Cup Brewed Coffee, room temperature
· 1½ Cups All Purpose Flour
· 1/3 Cup Unsweetened Cocoa Powder
· ¼ Teaspoon Salt
· 2 Teaspoons Baking Soda
Chocolate Ganache Cream Cheese Frosting
· 1 Cup Heavy Cream
· 8 Ounces Semi-Sweet Chocolate, Ghirardelli or Baker’s Baking Chocolate
· 2 Tablespoons Unsalted Butter, room temperature or melted
· 1/8 Teaspoon Salt
· 2 Teaspoons Pure Vanilla Extract
· 8 Ounces Cream Cheese, room temperature
· ½ Cup to 1½ Cups Powdered Sugar
Directions
Preheat oven to 350 Degrees
Combine and sift the flour, cocoa powder, salt and baking soda. Set aside.
Combine the butter, white sugar and brown sugar in a large bowl and blend with a hand mixer or use a stand mixer. Mix until the butter and sugars are well blended. Add 1 egg at a time and then follow with the extract. Mix in all of the sour cream.
Combine the milk and coffee in a small pitcher or container. Alternately add the dry ingredients and the milk mixture to the batter starting and ending with the dry ingredients. Mix just until the batter is well blended. The batter will be somewhat loose.
Lightly spray the top of the cupcake tin with baking spray and place a cupcake liner in each tin. Fill each tin about three-quarters full. (Note: I used a small cookie scoop and poured in 3 scoops of batter for each cupcake.) Bake at 350 degrees for about 25 minutes. Insert a toothpick into one of the cupcakes and make sure it comes out clean. Allow the cupcakes to cool in the tin for about 5 to 10 minutes, invert and place them on a rack to cool.
Chocolate Ganache Cream Cheese Frosting
Chop the chocolate as fine as possible. Heat the heavy cream in a small sauce pot over medium heat. Don’t let it boil. Once it is hot, pour it over the chocolate. Add the butter, salt, and vanilla. Mix until the chocolate is melted and smooth.
You can do one of the following: (1) Allow the chocolate to cool at room temperature and stir it every 10 minutes or so until it is completely cool and thick or (2) Give the chocolate ganache an ice bath stirring until it is completely cool and becomes thick.
Mix the cream cheese until smooth. Add and mix in the chocolate ganache along with the extract and ½ cup of powdered sugar. Taste the frosting with a clean spoon. If more powdered sugar is desired add it to the frosting in ½ cup increments tasting it, with a clean spoon, between each addition. (Note: Leftover frosting can be placed in a freezer safe zip bag, dated, labeled and placed in the freezer for up to 3 months. Defrost under refrigeration 1 to 2 days in advance, remix it with a hand mixer, or stand mixer, and use where desired.)
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