Recipe

Chocolate Chocolate Chip Cupcakes with Chocolate Sour Cream Frosting

Photo by WinnieAb

This recipe was entered in the contest for Your Best Chocolate Cake
Chef
WinnieAb's Notes: I made these with spelt flour but that's pretty much the only healthy thing about 'em. These are very easy to make (only two bowls are required and you don't need a stand mixer). The frosting...
I made these with spelt flour but that's pretty much the only healthy thing about 'em. These are very easy to make (only two bowls are required and you don't need a stand mixer). The frosting is very simple, as well- just two ingredients! Despite the simplicity, this is chocolate cake/frosting at it's best...and this is a winner with both kids and parents. Feel free to make a sheet cake or layered cake, if you prefer (though you'll probably need to double the frosting ingredients if making a cake).

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1 1/2 cup white spelt flour or all purpose white flour Ask the
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1 1/2 cup unsweetened cocoa powder (I used Ghirardelli) Ask the
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Preheat oven to 350°F.
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In a large bowl, mix the dry ingredients (flour through salt).
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In a medium bowl, mix the wet ingredients (sour cream through vanilla extract).
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Make a well in the center of the dry ingredients and add the wet ingredients to the dry ingredients. Mix well with a rubber spatula.
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Fold in the chocolate chips.
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Pour batter into cupcake tins that have been lined with paper liners or greased with melted butter.
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Bake for 25 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Allow to cool before removing from the pan.
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You can serve these “as is”, dusted with a little powdered sugar, or topped with the following easy chocolate sour cream frosting.
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Melt the chocolate chips in a double boiler (or use the microwave; about 1-2 minutes should do the trick)
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Scrape the melted chocolate into the bowl of an electric mixer and add the sour cream.
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Beat on medium speed for a minute or two until smooth (you can also stir/whisk it by hand if you don't have a mixer).
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Try to use the frosting as soon as you mix it; if you wait, it may become too thick to spread easily (you might also end up with some chocolate chunks). If this happens, you can warm it in a double boiler until it softens up and the chocolate melts fully again, though I personally don't mind a few chocolate chunks in my frosting!
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