Chocolate Sour Cream Cupcakes
Actually baked these cupcakes about a year ago when I first got hold of this cupcakes recipe book (page 24). Although I’ve acquired many more baking books on cupcakes over the year, this remains as one of my favourite cupcakes recipe book.
This recipe is a little different from most of the cupcake base recipes I’ve come across so far, because it calls for unbleached all purpose flour and sour cream. Looking for unbleached all purpose flour is quite a hassle in Singapore, but I promise you that it is definitely worth the effort. The cupcakes actually tasted really delicious!
To be exact, these cupcakes were half-completed since they were consumed without the intended frosting. My fluffy meringue-like 7-minute frosting didn’t turn out the way it was supposed to, so I banished the thought of adding frosting to the delicious cupcake base. And quite frankly, the cupcakes are nice eaten alone too. 
I think I will probably try baking this base with some swiss meringue buttercream frosting, I’m sure the combination will be deadly!
Wow, all your cupcakes look yummy. Can’t wait to try it
Hi,
Your cupcakes looks great! I do not have much success in baking
cupcakes. I suspected it’s my oven. Can I find out which brand
of oven that you are using? I am in the midst of buying a new
built-in oven.
Thanks!
Swannie - I hope you liked your birthday cupcakes.
Siew Peng - I’m using Elba built-in oven which came with my fully furnished kitchen. What oven are you using now, may I ask? And did you invest in a separate thermometer to put inside your oven to tell you the actual temperature inside? I used to have some problems with my oven too, until I brought another thermometer and put it inside during baking.
Hi Cadenze,
Currently I am using the tefal turbo delice table top oven. The heating is pretty uneven as my cookes will get brown quickly on left side and the right sides ones are still ok. can’t really make cakes with the oven.
I got this oven thermometer from phoon huat so I am relying on it to gauge the temp inside. Anyway, i am thinking to get the brandt FE422XS1 built-in oven but I am still looking for other brands too. Do you have any to recommend? Thanks!
Hi Siew Peng,
I don’t know much about ovens, but I think Brandt is a good brand. I think the problem with your current oven could be that it is a small table top oven. It usually requires more skill to gauge the baking time with a smaller oven since small ovens tend to be hotter faster.
In the meanwhile, I’ll read around and let you know if I find any other good brands.
Hi.
I’m just wondering. what’s the benefit of using sour cream to the batter?
DOes it make it more moist than normal?
Can I use plain yoghurt instead?
Mind sharing the recipe?
Hi dl,
Sour cream makes the cupcakes more tender and soft. I’m not entirely sure on this, but I think plain yoghurt will do as well.
Hi,
I have the same cupcake book and tried baking the sour cream chocolate cupcake last weekend. It turn out to be very moist. Do you experience the same thing and I was wondering whether should I omit the water
but I do agree the sour cream make a lot of difference.
Hi Cyndi,
I do remember that this recipe does yield some rather moist cupcakes, somewhat like sponge cakes. I don’t think you should do away with the water totally, but maybe cutting it by 1/4 might yield a texture you are more comfortable with?