Do you put sour cream in chocolate cupcakes?

Here's why:

* Flavor Clash: The tangy flavor of sour cream doesn't usually complement the rich, sweet flavor of chocolate.

* Texture: Sour cream would make the cupcakes denser and potentially more crumbly, not the light and airy texture you'd want in a chocolate cupcake.

What to Use Instead:

* Buttermilk: Buttermilk is a common ingredient in chocolate cupcakes because it adds moisture and a subtle tang that can enhance the chocolate flavor.

* Milk: If you're looking for a simpler option, milk will work just fine.

* Yogurt: Greek yogurt can add a bit of tang and extra moisture, similar to buttermilk.

If you're looking for a unique twist, you could try adding a dollop of sour cream to the frosting instead of the batter. It might create a slightly tangy, unique flavor combination.