Sour Cream Chocolate Cupcakes

Chocolate soothes my soul. I was craving something chocolately and decadent but didn’t feel like leaving the house, so, naturally, I baked. These were simple to make and the perfect balance of rich, dark, chocolate and cream cheese frosting. Enjoy!

Sour Cream Chocolate Cupcakes

Sour Cream Chocolate Cupcakes (Makes 24)

  • Super Moist Triple Chocolate Fudge Cake Mix
  • 2 tablespoons Ghirardelli Chocolate and Cocoa Powder
  • 1 teaspoon instant coffee
  • 1 teaspoon vanilla bean paste
  • 1/2 teaspoon coconut extract
  • 1 cup sour cream
  • 3 large eggs
  • 1/2 cup water
  • 1/2 cup oil

Mix and bake according to package directions. I used a #20 disher scoop 3/4 full.

Sour Cream Chocolate Cupcakes

Marshmallow Cream Cheese Frosting

  • 16 ounces light cream cheese (softened)
  • 1 container marshmallow cream
  • 1 container frozen whipped topping (slightly thawed)
  • 1 teaspoon vanilla bean paste

Whip all ingredients until smooth. Pipe on top of cooled cupcakes. Top with chocolate sprinkles. This frosting tastes like cheesecake. Seriously.

Sour Cream Chocolate Cupcakes

These turned out to be rich, moist and perfect with the cream cheese-spiked frosting. Just add a cup of coffee. Bon Appetit.

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About Lisa Du Bois Low

Digital Fanatic; High Ed Web developer and SM Community Manager; Crisis Communications Student; Google Analytics Addict.
This entry was posted in chocolate, cream cheese, cream cheese frosting, nice domes babe, sour cream, vanilla bean. Bookmark the permalink.

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