Chocolate Chocolate Chip Cupcakes with Chocolate Sour Cream Frosting

Despite the simplicity, this is chocolate cake/frosting at its best, and this is a winner with both kids and parents. Feel free to make a sheet cake or layered cake, if you prefer (though you’ll probably need to double the frosting ingredients if making a cake).

Preheat oven to 350°F.

In a large bowl, mix the dry ingredients (flour through salt).

In a medium bowl, mix the wet ingredients (sour cream through vanilla extract).

Make a well in the center of the dry ingredients and add the wet ingredients to the dry ingredients. Mix well with a rubber spatula.

Fold in the chocolate chips.

Pour batter into cupcake tins that have been lined with paper liners or greased with melted butter.

Bake for 25 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Allow to cool before removing from the pan.

You can serve these “as is”, dusted with a little powdered sugar, or topped with the chocolate sour cream frosting below:

For the Frosting:

Melt the chocolate chips in a double boiler (or use the microwave; about 1-2 minutes should do the trick).

Scrape the melted chocolate into the bowl of an electric mixer and add the sour cream.

Beat on medium speed for a minute or two until smooth (you can also stir/whisk it by hand if you don’t have a mixer).

Try to use the frosting as soon as you mix it; if you wait, it may become too thick to spread easily (you might also end up with some chocolate chunks). If this happens, you can warm it in a double boiler until it softens up and the chocolate melts fully again, though I personally don’t mind a few chocolate chunks in my frosting!