Ingredients:

  • 1 ¾ cups All-Purpose Flour
  • 1 ¾ cups Granulated Sugar
  • ¾ cup Unsweetened Cocoa Powder (high-quality, dark processed cocoa)
  • 1 ½ teaspoons Baking Soda
  • 1 teaspoon Baking Powder
  • 1 teaspoon Fine Sea Salt
  • 2 large Eggs (room temperature)
  • ½ cup Full-Fat Sour Cream (room temperature)
  • ½ cup Vegetable Oil (neutral flavour)
  • 1 teaspoon Vanilla Extract
  • 1 cup Boiling Hot Strong Coffee
  • 8 oz block Full-Fat Cream Cheese (chilled and firm)
  • ½ cup Unsalted Butter (fully softened)
  • 3 cups Powdered Sugar (sifted)
  • ½ cup Full-Fat Sour Cream (chilled)
  • ¼ teaspoon Pinch of Salt

Instructions:

  1. Preheat the oven to 350°F (180°C). Line the 12-cup muffin tin with paper cupcake liners.
  2. Combine all dry ingredients for the cupcakes: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Sift if needed to remove lumps.
  3. Combine wet ingredients: In a separate medium bowl, whisk the room-temperature eggs until foamy. Add the room-temperature sour cream, oil, and vanilla extract. Whisk until fully combined.
  4. Integrate the mixtures: Pour the wet mixture into the dry ingredients. Mix on low speed (or by hand) until just combined. Do not overmix.
  5. Add hot liquid: Pour the cup of hot coffee (or water) into the batter. The batter will become very thin. Stir until smooth.
  6. Fill and Bake: Divide the batter evenly among the 12 cupcake liners (they should be about two-thirds full). Bake for 20–22 minutes, or until a skewer inserted into the center comes out clean.
  7. Cool: Transfer the cupcakes immediately to a wire rack to cool completely before frosting (at least 30 minutes).
  8. Prepare the frosting base: In a stand mixer bowl, beat the fully softened butter until smooth. Add the chilled cream cheese and beat until just combined and fluffy.
  9. Add sugar: Gradually add the sifted powdered sugar on low speed until fully incorporated. Scrape down the bowl frequently.
  10. Add sour cream: Reduce the mixer speed to the lowest setting. Gently add the chilled sour cream and vanilla extract. Beat only until just smooth—a maximum of 30 seconds—to prevent the frosting from becoming too loose.
  11. Chill the frosting: Transfer the frosting to an airtight container and chill in the refrigerator for at least 30 minutes. This is crucial for firmness.
  12. Assembly: Frost the fully cooled cupcakes using a piping bag or offset spatula. Dust with cocoa powder or chocolate shavings, if desired, and serve.