I‘ve never been a huge fan of frosting or icing, especially not the store bought kind or bakery icing. I would way rather eat the cake and skip the icing. I’m not the best hand at icing cakes either (obviously!). When I make icing it is almost always cream cheese icing, that is my exception, I lick the spoon, the bowl and then scoop some more on the spoon, you get the idea. My Mother-in-law on the other hand makes really fantastic frosted cakes. She was kind enough to share this frosting recipe with me. It came from one of her older cookbooks, The New Better Homes and Gardens Cookbook. Which made me wonder how long they’ve been saying, “New”. Anyhow, she knew I would love this because it’s made with sour cream. Pretty unusual, but it creates a really creamy and delicious frosting. I used the Chocolate-Chocolate Cupcake recipe from Dorie Greenspan’s Baking From my home to yours cookbook. I have shared a few recipes from that cookbook and if you don’t have it, buy it. Every recipe I have tried is beyond words, a truly essential baking book! So I’m not sharing the cupcake recipe today, if you have Dorie’s book use this recipe and if not you can choose one that you like or use a cake mix, that will work great too! I really piled the frosting on these cupcakes, if you are conservative I think the recipe would frost 24 cupcakes or a 9 inch layer cake.
Chocolate Cupcakes with Sour Cream Frosting
adapted from The New Better Homes and Gardens Cookbook
- 1 Chocolate cake mix, or scratch recipe for 12 cupcakes
- 1 cup semi-sweet chocolate chips
- 1/4 cup butter
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 2 1/2 cups powdered sugar
- 1/2 cup Snowcaps or sprinkles for decorating
Bake cupcakes according to package or recipe directions and allow to cool.
In a microwave safe bowl, add chocolate chips and butter. Microwave in 30 second intervals, stirring in between, until chocolate and butter have melted, about 1 minute. Stir until smooth. Pour mixture into a bowl of electric mixer and add sour cream. Beat until combined. Add powdered sugar 1/2 cup at a time, beating until incorporated and desired consistency is achieved.
Spread or pipe icing over cooled cupcakes and sprinkle with Snowcaps.