- 16 tablespoons Unsalted butter, room temperature, cut into 16 pieces
- 2 cups , packed C&H® Dark Brown Sugar
- 2/3 cup Sour cream, room temperature
- 3 large Eggs, room temperature
- 1 tablespoon Real vanilla extract
- 3 cups All-purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- 1 teaspoon Sea salt
- 1 cup Water
- 6 large Egg whites
- 1 1/2 cups C&H® Dark Brown Sugar
- ¼ teaspoon Sea salt
- 1 tablespoon Real vanilla extract
- 2 sticks/8 ounces Unsalted butter, cut into 16 pieces and somewhere between room temperature and slightly cool
- 1 cup Dark chocolate, finely chopped or grated
For the Cupcakes:
For the Buttercream:
Preheat oven to 350° F (and place a rack in the center of the oven. Line a muffin tin with cupcake liners.
In the bowl of an electric stand mixer fitted with the paddle attachment, add the butter and C&H® Dark Brown Sugar and mix on medium speed until light and fluffy in texture, about 4-5 minutes. Add in the sour cream and mix for 1 minute more until blended. Scrape the sides and bottom of the bowl. With the mixer on low, add in the eggs, one at a time, making sure that each is well blended before adding in the next. Add in the vanilla and run the machine for 30 seconds more. Take the bowl out of the mixer.
In a medium bowl whisk together the flour, baking powder, baking soda and salt and whisk to blend completely. Fold the flour mixture into the butter mixture in three batches, mixing each until almost (but not quite) blended. Finally, pour in the water and stir. Scrape the sides and bottom of the bowl to make sure everything is well blended; the batter will be lumpy, don’t overmix.
Fill each cupcake liner about ¾ full and bake for 20 minutes in the center of the oven or until a toothpick comes out clean and/or they bounce back when gently pressed in the center. Let cool in the muffin tin for about 10ish minutes, then use a butter knife to help get them out to finish cooling on a rack.
For the buttercream, add the egg whites, C&H® Dark Brown Sugar and salt to the clean bowl of an electric stand mixer and nestle it in a saucepan of simmering water over medium-high heat. Do not allow the bottom of the bowl to touch the water. Whisk until the mixture is thick, frothy, the sugar is melted (rub some between two fingers, if it feels gritty, keep whisking) and hot to the touch. This should take about 5 minutes. Ideally, you want it to reach 160F. Remove the bowl from the heat and transfer it to the stand mixer fitted with the whisk attachment. Mix on medium-high speed until stiff and glossy and cool to the touch, about 5-10 minutes. Make sure the meringue is quite stiff and very cool. Add in the vanilla and run the machine for 30 seconds more or until combined. With the mixer on medium add in the butter one piece at a time, letting each fully blend before adding in the next. Take the bowl out of the mixer and fold in the chocolate. Smear over the top of the cooled cupcakes and enjoy!
Can be made into a 9X13 cake, baked in the center of a 350F oven for 43 minutes or until the center springs back when gently pressed.
This recipe can be halved. To split the three eggs, lightly whisk the eggs, then weigh them and use half. Save leftover whisked eggs for breakfast!
Lastly, when making the buttercream, if it gets soupy either the meringue is too warm or the butter too soft -- set in the fridge to chill before proceeding. If it curdles, walk away for 15 minutes and let the mixture warm up a bit (your butter may be too cold).
Rebecca is a food writer, photographer and creator of the sweet-focused blog, Displaced Housewife, your go-to cookie source and new best friend. By pairing authenticity with talent, Rebecca has created a space for quick, easy and delicious recipes anyone can prepare and enjoy.
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