Sour Cream Cocoa Cupcakes w/ Coffee Butter Frosting

After a week break, I am back! I was too caught up with Christmas to do any crafting! My best friend and her husband have been in South Korea teaching English for a year and a half, and they also came home this last week! Very exciting!


This recipe is from one of my favorite Christmas presents. My step mom got me this really cool cookbook from the 1950's. It is old, worn, and so cool! It is called the "American Woman's Cookbook"

Sour Cream Cocoa Cake

½ Cup Cocoa

¾ Cup Boiling Water

½ Cup Shortening

2 Cups Sugar

2 Cups Sifted Cake Flour
½ Teaspoon Salt

½ Cup Sour Cream

½ Teaspoon Baking Soda

1 Teaspoon Vanilla

3 Egg Whites

Mix Cocoa in boiling water and stir until smooth. Cool. Cream shortening and sugar together until light and fluffy. Add cocoa mixture to creamed mixture. Sift flour, salt and soda together. Add dry ingredients alternately with cream to first mixture. Beat until smooth after each addition. Add vanilla. Fold in stiffly beaten egg whites. Pour into pans lined with waxed paper or into muffin tins. Bake 350 degrees. For Cake bake 30 minutes. For cupcakes 20-25 minutes.

Coffee-Butter Frosting

1 ½ Cups Confectioners’ Sugar
1 Tablespoon Dry Cocoa
1/3 Cup Butter
1 Tablespoon Strong Coffee


Cream the butter and add gradually the sugar and cocoa mixed together. Beat well. Stir in the coffee.

My husband got me some mini silicone cupcake liners and also a mine cupcake pan, so I did both mini and regular cupcakes! Then I used some of his fancy decorating tips to do the little stars. These are DELICIOUS cupcakes!