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May 18, 2011 01:36 PM

comforting chocolate cupcakes with possibly fudgy chocolate frosting?

I am pregnant and currently craving a chocolate cupcake. The kind a kid would like. Moist chocolatey cake, and with a moreish frosting that's chocolatey, with a salty/fudgy kick, a buttery flavour. I do NOT want ganache or anything similar. The frosting will probably have syrup in it. The cupcake will probably be made with buttermilk for a tender crumb, maybe cocoa to flavour it. I wondering if Ina might have the answer but thought I'd ask the hounds to see if anyone can tap into my need for something comforting!

I really want the cupcake and frosting to taste great together. So that I find I might need to eat...several. With a tall glass of cold milk. Please help, I'm a desperate woman!

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  1. This is a cake, not cupcakes, but I'm sure you could make it in a cupcake tin. In any case, make it. It's the recipe from Holly B's bakery on Lopez Island, WA, and it is fantastic:

    Sour Cream Chocolate Cake

    1 cup butter
    1/2 cup cocoa powder (I use Ghirardelli)
    1/2 cup boiling water
    1 cup sugar
    1/2 cup brown sugar, firmly packed
    2 tsp vanilla
    3 eggs
    1 cup sour cream
    2 cups flour
    1 1/2 tsp baking powder
    1 tsp baking soda
    1/8 tsp salt (use 1/2 tsp if you are using unsalted butter)

    Make an appointment with your cardiologist. Preheat oven to 375. Grease and flour two 9-inch cake pans. (I used a Bundt pan and an 8-inch cake pan because my 9 inch pans are pretty shallow and this makes a lot of batter.) Melt 1/4 cup of the butter, mix with cocoa powder and boiling water until smooth. Set aside. In a large bowl (I use a stand mixer for this), cream the remaining butter with the two sugars. Add the vanilla and the eggs, one at a time. Mix until smooth. Beat in the sour cream and the cocoa mixture. This will be pretty runny, so mix it on low. In a separate bowl, stir the dry ingredients together (no need to sift), then add to the batter and mix just until well-blended. Divide batter and bake up to 25 minutes (more if you're using a Bundt pan). Keep checking using the toothpick test. Don't overbake. Cool on racks about 10-15 minutes, then turn out and cool completely.

    3/4 cup sour cream
    4 cups powdered sugar
    1 tsp vanilla
    1/4 tsp salt
    1/3 cup butter, melted (this is about 5 1/2 tbsp)
    3/4 cup cocoa powder

    Put the sour cream, powdered sugar, vanilla, and salt in the bowl of your mixer. Using the whip attachment, beat until combined. Melt the butter, then stir in the cocoa powder until smooth. Add to the sour cream mixture and beat until fluffy. I thought the frosting was too stiff and should have added more melted butter or sour cream to make it more spreadable. It also helps to freeze your cake layers for 10 minutes before frosting them.

    The recipe says it serves 12 people, but that's probably only if the cake is dinner. If you have a meal first, you could probably serve 16 because it's so rich.

    3 Replies
    1. re: Isolda

      This sounds great. Hope to make it very soon. Tks so much for posting!

      1. re: kookiegoddess

        I made this cake and I have to say I didn't find it sweet enough! I did tweak slightly, used half brown half white sugar as I love the flavour of brown sugar - and added a square of melted chocolate to the butter mixture. I think I will go back to my usual chocolate fudge cake recipe.

      2. re: Isolda

        I also wonder if the kind of cake I'm craving is one made with vegetable oil rather than butter. I want lovely moist cake!

      3. Easy fudge frosting - microwave condensed milk with your favourite chocolate, pour onto cupcakes and let it cool. Works surprisingly well. Yummy.

        1. Use this cake recipe to make cupcakes (I use coffee instead of water) but it's the frosting that fits your description to a T. I was surprised at how good sour cream can make chocolate frosting, fudge-y goodness.

          It tastes as good as the photo looks.

          2 Replies
          1. re: chowser

            I made this frosting but added a bit of powdered sugar to it as I wanted a sweeter flavour. I like the texture of the frosting once it's cool, the sour cream does make it lovely and smooth. I used a mix of dark and milk chocolate and it gave an excellent flavour.

            1. re: kookiegoddess

              Sorry, I should have mentioned that I use a combination of dark and milk chocolate, too, heavier on the dark. I'm glad you did it anyway!

          2. i am pregnant too and i promise you this cake is what you are looking for. i would eat it every day if it was around. lasts for at least a week in the fridge too.