thelovebite.com

 the goods

2 sticks (8oz) butter, softened

1 1/2 cups dk brwn sugar

4 eggs

2/3 cup sour cream

1 cup boiling water

1/4 cup dutch-processed cocoa

6 oz dk semi sweet chocolate

1/2 tspn baking soda

2 cups self raising flour

frosting:

4 oz butter

1 cup icing sugar

1/2 cup sour cream

2 cups butterscotch chips

time: 15 minutes active 

baking: 15-25 mins 

you will need:

• food processor
• muffin / cupcake tray
• patty pan / cupcake liners
• mixing bowl and beaters for frosting

dev'lish chocolate cupcakes with butterscotch sour cream frosting

These cupcakes are velvety and light. The frosting is as over-the-top as a starlet's decolletage. If you want to amp up the chocolate flavour in the cakes, check below for an easy way to tweak this recipe into an  impossibly chocolatey, almost soffle-like delight.

This large batter will make a dozen jumbo cupcakes or 2 dozen regular ones.

2 sticks (8oz) soft - not melted- butter
1 1/2 cups dk brown sugar
add both in a food processor and pulse for a few seconds

add 4 eggs

pulse

add 2/3 cup sour cream

pulse

whilst you've been doing this, have 6oz of dark semi-sweet chocolate melting in 20 second bursts in the microwave.
when that has melted, pop 1 cup of water in and bring that to the boil.

Add 1/4 cup of good dutch processed cocoa to the water, stir and pour it over the melted chocolate. add 1/2 tspn baking soda. whisk it all together with a fork or mini whisk and add this to the food processor. pulse.

finally, add 2 cups of self raising flour. pulse until it all combines. this is quite a lot of batter, so you might need to scrape the sides down and pulse again.

frosting:

2 oz butter (soft) whipped with 1 cup icing sugar (added 1/4 cup at a time), 1/2 cup sour cream and then 2 cups melted butterscotch chips (added 1/4 cup at a time)...beat in between each addition.

choc-a-block version:
the sour cream gives these cakes a truly velvety texture. The cost is that it dulls the chocolate 'hit' a little. If that's what you want then reduce the sour cream to 1/2 cup, double the chocolate to 12 oz  and omit a 1/4 cup of flour. These cupcakes will be dark and soft and not need any frosting at all, although I recommend getting a really good mint-choc-chip ice cream and serving the cupcakes hot from the oven with lashings of ice cream on the side.