Sour Cream Dark Chocolate Cupcakes

While this recipe makes a total of 8 cupcakes, there will be plenty of reasons to indulge. Rich sour cream, dark bittersweet chocolate and a dark chocolate drizzle over the top. Cocoa coma time!

Sour Cream Dark Chocolate Cupcakes


2 oz. bittersweet (dark) chocolate, cut in half
1/4 cup butter
1/3 cup sorghum flour
1/4 cup bean or brown rice flour
1/4 cup tapioca flour
1 tsp. xanthan gum
2 tsp. baking powder (I like Rumford’s aluminum free)
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup granulated sugar
2 large eggs
1/2 cup sour cream or greek yogurt

Dark Chocolate Drizzle (recipe below)



Preheat the oven to 350 degrees. Line a 12 cup muffin pan with 8 cupcake liners, set aside.

In a medium sized microwave proof bowl, place the bittersweet chocolate and butter in the microwave. Set on medium power (50%) for about 3 minutes or until it is partially melted. Then stir together like crazy to completely melt the chocolate. Set it aside to cool down. (Be careful not to burn the chocolate.)

In a large bowl or bowl of a stand mixer, mix together the flours, xanthan gum, baking powder, baking soda and salt.

In the bowl with the cooled down chocolate, whisk in the sugar, eggs and sour cream. You don’t want the chocolate too hot or it will cook the eggs and scramble them. Not very appetizing in your cupcakes.

Add the chocolate mixture to the dry mixture and mix until combined. Using a 1/4 cup scoop, fill the muffin cups with batter.

Fill the empty muffin cups with 3 Tbsp. of water. Carefully place in the oven and bake for 20 to 23 minutes or until a toothpick inserted near the center comes out clean.

Let them sit in the muffin tin for 5 minutes, then pop out and place on a wire rack to cool completely.

Make the drizzle and pour over the cupcakes to serve.

Makes 8 cupcakes.

Dark Chocolate Drizzle


1/2 oz.of a very good quality bittersweet chocolate
1 Tbsp. of organic shortening or coconut oil (we like Spectrum’s Naturals)


In a microwave safe bowl, microwave the chocolate and shortening on Medium power for about 90 seconds or until just barely melted. Stir until completely melted. Drizzle over the cakes.



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  • millie logan

    Reply Reply May 7, 2021

    is your Dark chocolate gluten free cupcakes anti inflammatory. I have lots of paininflammation in my body and have to watch the sugar because it causes lots of pain

    • Kathy

      Reply Reply August 16, 2021

      I do not know if it is or not. You would have to check with your doctor about that. Sorry I can’t be more helpful.

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