Sour Cream Chocolate Cupcakes with Pumpkin Frosting

I have been searching for a way to make a dense and moist chocolate cupcake with sour cream for years. My aunt used to make a bundt cake with sour cream but the recipe was basically a semi-homemade version of cake which required many boxed and processed ingredients. We had a Halloween playdate yesterday and I wanted to make cupcakes and really wanted that dense texture that the sour cream provides. I tried the following combo of ingredients and it turned out to be a huge hit! All the kids ate the entire thing!

This recipe for homemade, from scratch sour cream chocolate cupcakes is moist, dense, and flavorful and it is wheat free to boot! I used sprouted spelt flour. I used this pumpkin frosting recipe but I made a few slight modifications:

1. to make it super easy…I added all the ingredients to a pressurized whipper and voila – instant easy frosting!
2. I used mashed sweet potatoes instead of pumpkin because that is what I had on hand.
3. I used dairy heavy whipping cream because I am not paleo. 😉

Ok – now to the sour cream chocolate cupcake recipe!

Easy Homemade Sour Cream Chocolate Cupcake Recipe

Makes 12 cupcakes. Wheat-free.

Ingredients

• 3/4 cups + 2 Tbsp coconut sugar
• 2 Tbsp pastured butter
• 1 cup organic sour cream (I used Creme Fraiche)
• 2 pastured eggs
• 1/2 cup whole raw milk
• 1 tsp vanilla
• 1 cup unsweetened cocoa powder
• 1 cup sprouted spelt flour
• 1/4 tsp baking soda
• 1/2 tsp salt

Directions

Preheat oven to 350°F.
In a stand mixer mixing bowl, cream the butter and sugar together until combined.
Add in all of the remaining wet ingredients and mix until combined.
In a medium sized mixing bowl, mix the dry ingredients (cocoa powder through salt).
Add the dry ingredients to the wet ingredients in the mixer in three rounds and mix until well incorporated.
Pour batter into a muffin tin lined with cupcake liners.
Bake for 25-30 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Let cool before removing from the pan.

This recipe can easily be doubled to make 24 cupcakes or to make a bundt cake! Cooking time will be longer for a bundt cake.

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