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Chocolate Cupcakes with Tumaco 65% Sour Cream Icing
By: Stanton Ho
Moist Chocolate Cupcake
41.98 oz (1190g) Flour
57.00 oz (1616g) Sugar
0.99 oz (28g) Salt
1.69 oz (48g) Baking Soda
34.04 oz (965g) Water
8.47 oz (240g) All Natural Cocoa Powder (LUK CP1)
24.98 oz (708g) Butter-Milk
5.01 oz (142g) Vegetable Oil
9 Eggs
2 1/4 tbsp Pure Vanilla Extract

Dark Chocolate Tumaco 65% & Sour Cream Icing
15.98 oz (453g) Unsalted Butter
3.99 oz (113g) Caramel Cream from Isigny (DGF 5817)
11.99 oz (340g) Dark Chocolate Tumaco 65%
2 tbsp Pure Vanilla Extract
23.99 oz (680g) Icing Sugar
7.91 oz (226g) Sour Cream


Moist Chocolate Cupcake

  1. Sieve together the flour, granulated sugar, salt, and the baking soda. Sieve twice with these products.
  2. Using the hot water, dissolve the cocoa powder. Cool this mixture down and it will thicken naturally.
  3. In a medium industrial mixing bowl, combine the buttermilk, the vegetable oil, and the eggs. Whip at high speed for 10 minutes.
  4. Alternately, add in the dry sifted ingredients and the cocoa mixture slowly while the mixing continues to mix.
  5. Scrape down the bowl twice during this mixing process.
  6. When the mixing is completed, cover the bowl with a plastic sheet and set aside for an hour.
  7. Portion each cake pan or sheet three-quarter filled.
  8. Bake 180°C, a 22 cm round cake will bake for 45 to 55 minutes. For cupcakes, depending on its size, the regular liner takes at least 20 minutes to bake at 176°C.

Dark Chocolate Tumaco 65% & Sour Cream Icing

  1. Whip the butter till creamed.
  2. Add in the caramel cream and the melted chocolate.
  3. Add the vanilla and blend well. Immediately add in the sifted powdered sugar in 3 stages, alternating the sour cream.
  4. Scrape down the mixing bowl to assure an even blend.
  5. Top cupcakes and decorate.