Cocoa Sour Cream Cupcakes (Gluten Free)

Happy first Chocolate Monday of the new year! After the longest year in recent history, I am so happy to see 2021 arrive and am celebrating with these Cocoa Sour Cream Cupcakes! Rich and decadent, they are worthy of any celebration and the perfect way to ring in the New Year!

These cupcakes utilize cocoa in two different ways for the ultimate satisfying treat. They have cocoa powder in the cake batter and in the glaze for a one-two punch of flavor.

Cupcakes are such an easy and quick dessert and are one of my favorite ways to end a meal. Naturally portion controlled, it makes it even easier to stop at just one.

Fancy piping is not my strong suit so I love that these are simply glazed. Just spread the tops with glaze, set them aside to firm up, and you’re done!

Feel free to use buttercream frosting if you prefer and sprinkles always make everything more festive. This is a very flexible recipe and can be used with a number of flavors. I think a peanut butter frosting would also be amazing here.

I hope you kick off your new year with these Cocoa Sour Cream Cupcakes and welcome 2021 in with a huge smile!

Key Ingredients for Cocoa Sour Cream Cupcakes:

• Gluten-free flour blend
• Unsweetened cocoa powder
• Salt, baking powder, baking soda
• Butter, sugar, eggs, vanilla, sour cream
• Unsweetened chocolate, chopped
• Powdered sugar, water

PRO Tip:

If you are looking for an easy and tidy way of filling muffin or cupcake baking tins, think about using a spring-loaded ice cream scoop. It is easy to portion the batter and you get fewer drips as you move from the mixing bowl to the baking pan.

How to make Cocoa Sour Cream Cupcakes:

1. Whisk together the dry ingredients
2. Cream the butter and sugar until light and fluffy; mix in vanilla, then add eggs one at a time
3. Add dry ingredients alternately with the sour cream, beating until smooth
4. Scoop into lined muffin tins and bake 15 minutes; cool completely
5. Make the glaze by melting the butter and chocolate; whisk in the sugar; add a little boiling water to thin slightly – add more powdered sugar if it gets too thin
6. Dip the tops of the cooled cupcakes in the glaze

PRO Tip:

Be sure to cook your cupcakes fully. I pulled mine out a little too early and the nicely domed cakes collapsed in the center. No problem but they were so pretty before they fell. I am still getting used to my new oven and these cupcakes show that.

Recommended Tools (affiliate links; no extra cost to you):

• Kitchen scale
• Measuring spoons
• Mixing bowls
• Stand mixer
• Wire cooling racks

Gluten-Free Tips:

Be sure to use a gluten-free flour blend, either homemade or commercial blend such as Bob’s Red Mill 1-to-1 Baking Flour or King Arthur Measure for Measure blends. Both of these already include xanthan gum so you don’t need to add any more. If you are using a homemade flour blend, be sure to include the xanthan gum as listed in the recipe.

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Yield: about 16 cupcakes

Cocoa Sour Cream Cupcakes (Gluten Free)

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Rich and decadent with a lovely deep chocolate glaze, these Cocoa Sour Cream Cupcakes are worthy of any celebration and the perfect way to kick off the New Year!

Prep Time 15 minutes

Cook Time 15 minutes

Additional Time 20 minutes

Total Time 50 minutes

Ingredients

Cupcakes

• 1 cup + 2 tbsp (135g) gluten-free flour blend or all-purpose flour
• 1/4 tsp xanthan gum, if your blend doesn't already contain it
• 2/3 cup + 1 tbsp (61g) unsweetened cocoa powder
• 1 tsp salt
• 1 tsp baking powder
• 1/4 tsp baking soda
• 14 tablespoons (1 stick + 6 tbsp) butter, softened
• 1 cup (198g) granulated sugar
• 3 large eggs
• 1 tsp pure vanilla extract or vanilla paste
• 3/4 cup (170g) sour cream, at room temperature

Chocolate Glaze

• 2 tbsp butter
• 2 tbsp unsweetened cocoa powder
• 1-1/2 cups (171g) powdered sugar, or as needed
• 1 tbsp water

Instructions

1. Preheat the oven to 350°F. Line 16 muffin tins with paper liners.
2. Make the Cupcakes: In a bowl, whisk together the flour, xanthan if using, cocoa powder, salt, baking powder, and baking soda.
3. Cream the butter and sugar together until light and fluffy, about 2 minutes. Mix in the vanilla. With the mixer on low speed, add the eggs, one at a time, fully blending each one before adding the next.
4. Add the dry ingredients alternately with the sour cream, beating until smooth and well blended. Spoon into the muffin tins, about 2/3 full. Bake for 15 minutes or until they spring back when gently touched on the top and a toothpick comes out clean.
5. Leave them in the baking pans for a few minutes before transferring to a wire rack to cool completely.
6. Prepare the Chocolate Glaze: In a microwave-safe bowl, melt the butter. Whisk in the cocoa powder and sugar. Add enough water to thin it slightly. If it gets too thin, add a little more powdered sugar. The glaze will thicken as it cools.
7. Spread the tops of the cupcakes with the glaze and set aside until the glaze is set.

Notes

Cupcakes adapted from a Food and Wine recipe

Glaze adapted from a recipe on The Spruce Eats

Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving: Calories: 125Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 40mgSodium: 221mgCarbohydrates: 20gFiber: 1gSugar: 1gProtein: 4g

 

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