These glorious chocolate cupcakes are decorated with a sumptuous chocolate icing made with soured cream for a lovely creamy texture. Ideal for parties, picnics and other gatherings.
3 people made this
For the cupcakes
1/2 teaspoon bicarbonate of soda
115g soured cream
3 tablespoons butter, softened
110g brown sugar
2 tablespoons cocoa powder
120g plain flour
For the soured cream icing
120g chocolate, roughly chopped
150g soured cream
2 tablespoons icing sugar
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Method Prep:15min › Cook:20min › Ready in:35min
Preheat oven to 180 C / Gas 4. Line a 12 hole muffin tin with paper cases.
For the cupcakes:
In a bowl, combine the bicarbonate of soda and soured cream and set aside for a few minutes.
In a mixing bowl, beat together the butter and sugar then beat in the eggs, one at a time, until pale and creamy. Add the cocoa powder and sift in the flour then fold until well incorporated. Finally mix in the soured cream.
Spoon the cake mixture into the prepared paper cases, filling only to half way to allow room for a good rise.
Bake in the preheated oven for 20 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven, transfer to a cooling rack and allow to cool completely.
For the soured cream icing:
Meanwhile, melt the chocolate in a double boiler or in a pan over barely simmering water. Add the soured cream and icing sugar then bring to the boil for a few moments then remove from the heat. Pop in the fridge to cool and stiffen a little.
Once stiffened, spoon into a piping bag and using a nozzle of your choice, pipe onto the cooled cupcakes. Place on a serving plate and serve.