I got leftover sour cream from making my yellow butter cake last week. So I did an experiment to find out what would happen if I applied the same technique to my easy chocolate cupcakes. The result was cupcakes that were super moist and fluffy! I made slight changes to the previous recipe though. After three trials here is what I have developed.
These cupcakes are moist and fluffy. They are good to serve alone without any frosting. For frosted cupcakes, I would recommend replacing cake flour with all-purpose flour. The cupcakes will be sturdier and hence be able to withstand the weight of the frosting.
Fluffy Chocolate Cupcakes
Makes 12 standard or 36 mini cupcakes
70 g all purpose flour
30 g cake and pastry flour
40 g unsweetened cocoa powder
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
70 g granulated sugar (I used organic cane sugar)
1 Tbsp (about 20 g) homemade invert sugar (may be replaced with light corn syrup, maple syrup or honey)
85 g unsalted butter, softened
30 g grapeseed oil (or any light tasting oil)
120 g sour cream
2 large eggs
1 tsp vanilla bean paste or pure vanilla extract
Notes: The eggs I use are about 50 g each without shells.
自製轉化糖漿(可用粟膠，楓糖漿或蜜糖代替) 1湯匙 (約20克)
Preheat oven to 350ºF/180ºC. Line cupcake pan with paper liners. Bring eggs and sour cream back to room temperature. Butter should be softened but not too soft and squishy.
Combine sour cream, eggs and vanilla bean paste in a bowl. Mix slightly to combine. Set aside.
In a mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, salt, and sugar and stir well to combine. Add softened butter, syrup and oil. With a hand mixer or a stand mixer fitted with the paddle attachment, beat with low speed until mixture becomes a thick batter.
Add the sour cream-egg mixture in three additions and beat with low speed until fully incorporated. Beat with medium speed for 1 minute to aerate the batter and develop the cake’s structure. Batter should be thick, smooth and free of lumps. Scrape down the sides as needed.
Divide batter evenly among liners (I used an ice-cream scoop. You may want to read about my post, how to evenly distribute cupcake batter) . Bake until the cupcakes spring back to the touch and a toothpick inserted into the center of cupcake comes out clean, about 15 minutes for regular cupcakes and 10 minutes for mini cupcakes in my oven. Adjust oven temperature and baking time accordingly for your own oven.
Cool in pan for 5 minutes. Transfer cupcakes to wire rack to cool completely. Do not let them cool completely in the pan as condensation will make the cupcake liners soggy.
This recipe is good for 3 dozens of mini cupcakes. I decorated them with mango Swiss meringue buttercream. I made them for my nephew’s birthday party.
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