Williams Sonoma Chocolate Cupcakes with Sour Cream Fudge Frosting
Went to lunch Thurs with Corrine. The food was good, not great. Salad and flat bread pizza. Ho Hum. I thought maybe the desserts would be better. Hmm. Not impressed with dessert either. Why? I think when you pay $5-8 for a dessert, it should knock your socks off! Or at least leave an impression (good one) that makes you want to go back for more. Ordered two desserts. No comment. All I can say is : we gave the place a fair chance. I’ll give it another try (bc I really wanted to love it and unless I really dislike a restaurant, I always give it two chances). At least the company was great 🙂
About a year ago, I started carrying a bar of dark chocolate in my purse, for uh, emergencies. You know. When you need something sweet after a meal, and that little voice tells you “do not order dessert, the main dish wasn’t impressive”. Thurs-Didn’t listen to the voice. Oh well.
Last week I tried these cupcakes, from a Williams Sonoma Baking book. Yummy. Side note: I have tried DOZENS of choc cupcake recipes. This is the one. The keeper. Deep chocolate flavor. Moist. Lick the batter off the spoon kind of yummy. Too bad I didn’t have one of these in my purse yesterday…
Chocolate Cupcakes with Sour Cream Fudge Frosting
Ingredients
- 1 cup plus 2 tablespoons flour
- 1 cup dark brown sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup milk
- 1/2 cup unsalted butter
- 1/3 cup unsweetened cocoa*
- 1 large egg
- 1 teaspoon vanilla
Frosting:
- 1/4 cup butter
- 1/4 cup heavy cream
- 10 oz. bittersweet chocolate, chopped
- 3/4 cup sour cream
- 1 1/4 cups powdered sugar
Instructions
- Preheat oven to 350 degrees. Line 12 cups of a standard muffin pan with paper liners.
- Sift the flour into a large bowl, stir in the sugar, baking soda and salt.
- In a heavy saucepan over medium high heat combine the milk, butter and cocoa powder. Bring to a boil, whisking constantly. Remove from heat and whisk in the flour mixture, until combined smooth. Whisk in the egg and vanilla until blended.
- Spoon equal amounts (a little less than 1/4 cup per cupcake) into lined pan.
- Bake for 15-20 minutes or until toothpick inserted in center comes out clean. Let cool.
Frosting:
- Prepare frosting by combining butter and cream in a small saucepan. Cook over medium high heat until butter is melted. Whisk in chopped chocolate. Continue whisking until smooth. Remove from heat. Let cool until lukewarm, about 10 minutes. Whisk in the sour cream, and then the powdered sugar. Let stand until thick enough to spread. If too thick, heat briefly and whisk again.
Notes
Did you make this recipe?
Be sure to leave a comment and give this recipe a rating, letting me know how you liked it. I’d love to see a photo, tag @abountifulkitchen on Instagram!
Kimi
Mmmmm! Now that's when chocolate is good!
Bonnie
I don't know anyone who doesn't like chocolate. The darker the better for my taste. These look wonderful.
Melwel
I'll try this one for sure. It sounds incredible.
Kathleen
These look fabulous! I love dark chocolate. I think it's adorable that you carry a chocolate bar in your purse in case of emergencies. Great idea! I'm totally with you on thinking that a 8 dollar dessert better knock your socks off!!!