Sour Cream Chocolate Cupcakes
- Ready In:
- 50mins
- Ingredients:
- 15
- Serves:
-
24
ingredients
- 1⁄4 cup butter, cubed
- 4 (1 ounce) unsweetened chocolate squares
- 2 eggs
- 2 cups sugar
- 1 cup water
- 3⁄4 cup sour cream
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
-
FROSTING
- 1⁄2 cup butter, cubed
- 4 (1 ounce) unsweetened chocolate squares
- 4 cups powdered sugar, sifted
- 1⁄2 cup sour cream
- 2 teaspoons vanilla extract
- chocolate curls (optional garnish)
directions
- Preheat oven to 350* F. Line 24 muffin cups with paper liners and set aside.
- In a microwave-safe bowl, combine chocolate and butter. Heat for 1 minute and stir. Heat for an additional 30 seconds and stir; repeat heating for 30 seconds and stirring until chocolate mixture is nearly smooth.
- In a large mixing bowl, beat together the eggs, sugar, water, sour cream, and vanilla. Combine flour and baking soda in a small bowl and add to egg mixture. Add chocolate mixture and beat on high for 2-3 minutes.
- Fill paper liners 2/3 full of batter. Bake at 350* F for 18-20 minutes or until toothpick tests clean. Allow to cool in pans for 10 minutes; remove cupcakes to wire racks and cool completely.
- To make frosting, combine chocolate and butter in a microwave-safe bowl. Heat for 1 minute and stir. Heat for an additional 30 seconds and stir; repeat heating for 30 seconds and stirring until chocolate mixture is nearly smooth. Cool for 10 minutes.
- Using a hand mixer, beat powdered sugar, sour cream, and vanilla into chocolate mixture on low until smooth. Frost the cooled cupcakes.
- Store cupcakes in the refrigerator. Garnish with chocolate curls before serving, if desired.
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RECIPE SUBMITTED BY
Halcyon Eve
United States