Chocolate Sour Cream Crumb Cakes

I made some awesome little crumb cakes for my daughters orchestra party. I made them mini because I was making them for 30 children. What a pain in the a$$. I was tired, it was late and I didn't want to be baking tray after tray of minis. I wanted to be done.
So after I knew I had enough baked, I baked the last of the batter in normal size muffin tins. Much better. You really don't want to make these mini size anyway because you'll want more then just a bite size morsel.


You'll want your own full size Chocolate Sour Cream Crumb Cake. Trust me!

Chocolate Sour Cream Crumb Cakes

From the cookbook
I'm dreaming of a Chocolate Christmas

Cinnamon Walnut Topping
1/2 cup AP flour
1/2 cup walnut halves, toasted.
1/4 cup packed brown sugar
4 TBSP unsalted butter, cut into small pieces
1/8 tsp cinnamon
1/4 tsp salt

Chocolate Sour Cream Cake Batter
1 1/2 cup AP flour
1/4 cup unsweetened cocoa powder
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup sugar
8 TBSP (1stick) unsalted butter, cut into pieces
2 large eggs
2 oz. semisweet baking chocolate, Chopped and melted
1/2 cup buttermilk
1/2 cup sour cream
1 tsp vanilla

Make the walnut crumb topping:
Place flour, walnuts, brown sugar, butter, Cinnamon, and salt in the bowl of a stand up mixer fitted with a paddle. mix on low speed for 4 minutes. then mix on medium for 30 seconds or until mixture is crumbly.

Making the cake batter:
Preheat oven to 350. Line 18 muffins cups with foil liners.
In a sifter, combine flour, cocoa, baking powder and soda, and salt. Sift into a piece of wax paper.
Place sugar and butter in clean bowl. mix on low for 1 minute, then on medium for 2, till soft. Add eggs, one at a time, beating on medium for 30 seconds after each addition. (At this point, the batter will look curdled: but don't worry. The melted chocolate will remedy the situation.)
Add the melted chocolate and mix on medium for 15 seconds. Add buttermilk and sour cream and beat on medium for 1 minute until combined and smooth. Turn to lowest speed and gradually add dry ingredients. Add vanilla .
Portion 2 heaping TBSP of batter into each muffin tin. Sprinkle with 1 TBSP of the crumb topping. Bake for 20 minutes. Remove from oven and cool. Serve warm!




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