FOOD AND TRAVEL Recipes

YUM ALERT: Mexican Chocolate Sour Cream Cupcakes

Written by Ashley

Definitely one of the more interesting cupcake recipes I’ve come across — Sour Cream? I’m told it should be substituted for a little of the butter in any cake recipe – and so far, it’s a home run.  Mexican Chocolate? Well, Mexican anything is a winner.  Whateva – they look delicious enough to nom at all hours of the day.

Find the entire recipe here on AmandasCookin.com — but here’s a sneak peek of the ingredients list. Mark my words, you’ll drool a little:

Cupcake Ingredients

  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon chili powder
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon allspice
  • 1 1/2 cups dark brown sugar
  • 1/4 cup (1/2 stick) unsalted butter, softened
  • 2 eggs
  • 2 teaspoons vanilla
  • 4 oz Mexican chocolate (like Ibarra or Abuelita) (1 disc plus 2 triangles)
  • 1 cup sour cream
  • 3/4 cup milk


Frosting Ingredients

  • 1 disc (3.1 oz) Mexican chocolate
  • 1/4 cup heavy whipping cream
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup sour cream
  • 2 teaspoons vanilla
  • 1/4 teaspoon salt
  • 4 cups sifted powdered sugar

About the author

Ashley

a fun-loving, twenty-something living in Brooklyn. She spends most of her time absorbing all the life, tofu and whiskey that NYC has to offer. Her current obsessions? BDG High-waisted leggings, vintage boot shopping in Williamsburg, Katherine Kwei's sling bag and Melanie Marie's two-finger horn ring.

Leave a Comment