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Chocolate Italian Wedding Cupcakes with Chocolate Sour Cream Frosting

These cupcakes were born of necessity.

Chocolate Italian Wedding Cupcakes with Chocolate Sour Cream Frosting

Originally this batch of cupcakes was intended to be a full fledged cake, but due to my rather appalling laziness the pans I had intended to use were dirty when the urge to bake struck.  When I say dirty I mean stuck on, needing a good soak, burnt on sugar dirty.  I was forced to formulate a plan ‘B’ as I was not in the mood to wait until the pans were clean.  Digging through my pans I realized I had two options.  First, use a pan the next size up, in this case a 9-inch pan.  Second, I could make cupcakes.  Cupcakes won the day because I wanted to use my cute new blue and chocolate brown liners.  I think, all things considered, this was BETTER than a whole cake.  Those liners make me swoon with delight.

Chocolate Italian Wedding Cupcakes with Chocolate Sour Cream Frosting

These cupcakes can be made into a cake, if you prefer.  Just bake it in two 8-inch pans for 25 to 30 minutes and double the frosting so you have enough to frost, fill, and decorate the cake.  This cake can also be lightly soaked with white rum, if you like, but remember a little goes a long way.  Two or three tablespoons should be enough for the whole recipe.  Just be sure to add the rum after the cupcakes have cooled slightly so the moisture does not evaporate away.  Traditionally Italian Wedding Cake is frosted with cream cheese frosting.  If you prefer cream cheese you could use this chocolate cream cheese frosting recipe, just fold in the coconut and pecans at the end.  All that said, the tangy, slightly sour, flavor of the frosting compliments the chocolate very well and I encourage you to give it a try.

Chocolate Italian Wedding Cupcakes with Chocolate Sour Cream Frosting
Yield 2 dozen

For the cake:
1/2 cup butter, at room temperature
1/2 cup sugar
1/2 cup packed light brown sugar
3 eggs, separated
1 1/2 ounces unsweetened chocolate, melted and cooled
1 2/3 cup all-purpose flour
3 tablespoons Dutch-processed cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon kosher salt
1/2 cup buttermilk
1 teaspoon vanilla
1/2 cup shredded sweetened coconut
1/3 cup finely chopped pecans
2 tablespoons crushed cocoa nibs

For the frosting:
1 cup shredded sweetened coconut
1/2 cup finely chopped pecans
1 cup (about 6 ounces)  semi-sweet chocolate, chopped (I used chips)
1/4 cup butter
1/2 cup sour cream
1 teaspoon vanilla
3 cups powdered sugar

Heat the oven to 350 F and line two 12-cup cupcake pans with paper liners.

Chocolate Italian Wedding Cupcakes with Chocolate Sour Cream Frosting Chocolate Italian Wedding Cupcakes with Chocolate Sour Cream Frosting Chocolate Italian Wedding Cupcakes with Chocolate Sour Cream Frosting

In a medium bowl cream together the butter, sugar, and brown sugar until smooth but not fluffy.  Add the egg yolks and mix well, then add the melted chocolate and mix until well incorporated.

Chocolate Italian Wedding Cupcakes with Chocolate Sour Cream Frosting

In a separate bowl sift together the flour, cocoa powder, baking soda, and baking powder.  Once sifted whisk in the salt.

Chocolate Italian Wedding Cupcakes with Chocolate Sour Cream FrostingChocolate Italian Wedding Cupcakes with Chocolate Sour Cream Frosting

Alternately add the flour mixture and buttermilk into the butter, in three additions, beginning and ending with the flour.   Stir in the vanilla, coconut, pecans, and cocoa nibs.

Chocolate Italian Wedding Cupcakes with Chocolate Sour Cream Frosting

In a clean bowl whip the egg whites until they form stiff peaks.  Fold the egg whites into the batter in two additions making sure no streaks of white remain in the batter.

Chocolate Italian Wedding Cupcakes with Chocolate Sour Cream Frosting Chocolate Italian Wedding Cupcakes with Chocolate Sour Cream Frosting

Divide the batter evenly between the cupcake liners and bake for 12 to 15 minutes, or until the cupcakes spring back when gently pressed in the center.  Cool for 5 minutes in the pan then turn out onto a wire rack to cool completely.  Leave the oven on.

While the cupcakes cool prepare the frosting.

Chocolate Italian Wedding Cupcakes with Chocolate Sour Cream Frosting Chocolate Italian Wedding Cupcakes with Chocolate Sour Cream Frosting

Spread the coconut and pecans on a parchment lined baking sheet and bake for 8 to 10 minutes, stirring after 5 minutes, until the coconut and nuts are toasted.  Remove from the oven and cool to room temperature.

Chocolate Italian Wedding Cupcakes with Chocolate Sour Cream Frosting Chocolate Italian Wedding Cupcakes with Chocolate Sour Cream Frosting

In a microwave safe bowl combine the chocolate and butter.  Microwave for 30 seconds then stir the mixture.  If the mixture is not completely melted return to the microwave for 15 seconds bursts, stirring after each, until  smooth.  Allow to cool for five minutes.

Chocolate Italian Wedding Cupcakes with Chocolate Sour Cream Frosting Chocolate Italian Wedding Cupcakes with Chocolate Sour Cream Frosting Chocolate Italian Wedding Cupcakes with Chocolate Sour Cream Frosting

Add the sour cream and vanilla and whisk to combine, then add 2 cups of the powdered sugar and whisk until smooth.  Add the remaining powdered sugar a tablespoon at a time until the mixture is thick but not too stiff.  The frosting will stiffen further as it sits.  Reserve 1/3 cup of the toasted coconut and pecans for garnish.  Stir the remaining coconut and pecans into the frosting.

Chocolate Italian Wedding Cupcakes with Chocolate Sour Cream Frosting

Pipe or spread the frosting on the cupcakes as desired.  Sprinkle the tops with the reserved coconut and pecans.

Chocolate Italian Wedding Cupcakes with Chocolate Sour Cream Frosting

Enjoy!

Chocolate Italian Wedding Cupcakes with Chocolate Sour Cream Frosting

© 2011, Evil Shenanigans – Baking & Cooking Blog. All rights reserved.

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38 Responses to “Chocolate Italian Wedding Cupcakes with Chocolate Sour Cream Frosting”

  1. Whoa! Born of necessity is right! These look killer!

  2. I don’t normally think of chocolate when I think Italian unless it has hazelnuts, too. Thanks for the recipe. Have a good weekend, I’ll be gone all weekend long.

  3. Wow, this looks um, AMAZING!

  4. Fantastic cupcake post! I like how you incorporated some cocoa nibs into the recipe, it is hard to find many recipes using those. I have bookmarked this wonderful recipe, thanks so much for sharing.

  5. Maria says:

    Oh my goodness! Can you please email me a cupcake ASAP? :)

  6. That’s reason enough to make cupcakes in my opinion! Dirty pans are how genius cupcakes are born :)

  7. KC Quaretti says:

    Makes me want to get married all over again!
    KC
    KCintheKitchen

  8. Yummy! They look so chocolate-y and decadent!
    Buzzed ya :)

  9. I’ve always felt that chocolate and sour cream belong together :)

  10. RavieNomNoms says:

    Oh man! That is one delish looking cupcake!! Why do I not have one of those in front of me right this minute?!

  11. Love these girl! I always look forward to your fabulous posts! I hope your summer is going well.

  12. Christine says:

    Great post! Love it!

  13. Susie says:

    These cupcakes look so good!

  14. Im being serious when i say this looks FANTASTIC and i plan on making the cake version for suurreee. i love your cupcake liners lots too, really pretty :)

  15. Yum! Need I say anything more? They look perfect!

  16. Amazing pictures! This cake or cupcakes looks delicious! Just perfect!

  17. Joy says:

    The cupcakes look great.

  18. Ann says:

    Wow! These look amazing! I hope your cake pans came clean and your cupcake liners are adorable!

  19. These look so good!!

  20. Kelly says:

    Wow these cupcakes look absolutely amazing!!

  21. briarrose says:

    Cupcakes always make an excellent plan B. Beautiful cupcakes!

  22. Wow, you were right to say that these were born of necessity! These cupcakes look delicious – especially that frosting! Yum!

  23. These look amazingly good, and I love chocolate and coconut!

  24. Kita says:

    Chocolate sour cream frosting? Now theres a must try.

  25. I’m not really much of a cake/cupcake person (when it comes to eating… I do love to bake them!)…. But, these have certainly caught my eye. I will be dreaming of that chocolate sour cream frosting tonight!

  26. Liz says:

    Stunningly beautiful cupcakes! I love Italian wedding cake…so yummy~

  27. These look absolutely awesome! I am glad to hear that our household is not the only household that struggles with cake pans in this way.

  28. Valerie says:

    I’d eat 2 of them right now!! I’d die to eat one!

  29. Evan@swEEts says:

    Love those little liners! I find cupcakes to be so much easier to make sometimes especially since you don’t have to frost a whole cake. Everything sounds delicious.

  30. Paula says:

    The liners are adorable but these cupcakes are making me swoon with delight!

  31. WOW. Those cupcakes look PHENOMENAL. I can tell from the photos how moist they are. Kudos on the cupcake liners too; they’re an adorable compliment to the cupcakes.

  32. veggie says:

    It’s freaking me out that I’m looking at cupcakes today. And just happened to mention my ex’s “evil shenanigans”. Then I come upon your blog. Love the name. Love the cupcakes. Yummm. But evil shenanigans is perfection … :)

  33. George says:

    I´m in love with this recipe.

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