I noticed that Bakericious posted the Chocolate Chips Sour Cream Marble Cake recipe yesterday and since I was looking for a recipe which could use up the remaining sour cream after the Blueberry Cheesecake bake, I decided to go for it.
Instead of baking a whole cake, I decided to bake into cupcake since this bake was for my younger daughter to bring to her school to share with her classmates. Cupcake is easier for give away.
I used Hershey's cocoa power instead of Valrohna since that was what I had. I also cut down half of the amount for the Chocolate Paste as I prefer less chocolaty. I baked half of the recipe amount since that was what I had for the sour cream. Since it's a cupcake, the baking time was reduced to 20 mins instead.
From my view, I can cut down the sugar further as it's still too sweet for me, however, the kids love it. Overall, this recipe is a keeper for kids.
Below is the amount of the ingredient I used to bake 9 cupcakes at 175*C. Pls refer to Bakericious post for the method.
- 1 tbsp cocoa powder
- 1 tbsp hot water
- 1/2 tsp condense milk
- 105g butter,
- 130g caster sugar (can further cut to 125g )
- 2 medium eggs
- 1 tsp vanilla extract
- 90g sour cream
- 175g all purpose flour
- 1 tsp baking powder
- 1/6 tsp baking soda
- 1/4 tsp salt
- 40g chocolate chips