Chocolate Sour Cream Cupcakes with Chocolate Espresso Buttercream - Clean Eating Magazine

Chocolate Sour Cream Cupcakes with Chocolate Espresso Buttercream

Sour cream adds richness and fluffy texture to these decadent cupcakes topped with a fudgy, date-sweetened espresso buttercream – you’d never know they were 100% whole wheat!
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Chocolate Sour Cream Cupcakes with Chocolate Espresso Buttercream Recipe

The essential rule when making these cupcakes: Do not overbake!

  • Duration
  • Prep Time
  • 16 cupcakesServings

Ingredients

  • 3/4 cup whole-wheat pastry flour
  • 3/4 cup unsweetened cocoa powder, divided
  • 1 tsp baking powder
  • 1/2 tsp each baking soda and sea salt
  • 2 large eggs, room temperature
  • 1/2 cup organic evaporated cane juice (aka organic cane sugar)
  • 1/3 cup safflower oil
  • 1/2 cup full-fat sour cream
  • 1/2 cup + 3 tbsp whole  milk, divided
  • 1 tsp pure vanilla extract
  • 3/4 cup pitted dates
  • 1/3 cup unsalted organic butter, room temperature (TRY: Horizon Organic Unsalted Butter)
  • 1/2 tsp instant espresso powder

Preparation

1. Preheat oven to 350°F.  Line 2 muffin tins with 16 liners, 8 in each, filling remaining slots halfway with warm water. 

2. In a large mixing bowl, whisk together flour, ½ cup cocoa, baking powder, baking soda and salt. Set aside. 

3. In a stand mixer fitted with a  paddle attachment or in a large bowl using a handheld electric mixer, beat eggs, cane juice and oil on medium high until pale yellow in color and doubled in volume, 2 to 3 minutes. Reduce speed to low and add sour cream, ½ cup milk and vanilla and  beat until combined. Stop machine  and add flour mixture. Mix on low until combined, then beat  on medium-high for 2 minutes. Divide batter among liners, filling  each two-thirds full. Bake until a  toothpick inserted in the center  comes out with fudgy crumbs, 10 to 12 minutes, being mindful not to over bake. Transfer cupcakes to  a wire rack to cool completely. 

4. Meanwhile, in a food processor, process dates and butter until  smooth, 4 to 5 minutes. Add remaining ¼ cup cocoa and espresso powder and process until combined. Add remaining 3 tbsp milk, 1 tbsp at a time, scraping down sides  after each addition. Once milk is incorporated, process for an additional 2 minutes. Spread icing over cupcakes.

Nutrition Information

  • Serving Size: 1 cupcake
  • Calories: 179
  • Carbohydrate Content: 20 g
  • Cholesterol Content: 38 mg
  • Fat Content: 11 g
  • Fiber Content: 2 g
  • Protein Content: 3 g
  • Saturated Fat Content: 4 g
  • Sodium Content: 151 mg
  • Sugar Content: 11 g
  • Monounsaturated Fat Content: 3 g
  • Polyunsaturated Fat Content: 4 g