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Sour Cream Chocolate Cupcakes Recipe

Sour Cream Chocolate Cupcakes Recipe photo by Taste of Home

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From Alta Vista, Kansas, Alicsa Mayer and her husband often enjoy these moist, chocolaty cupcakes. “The sour cream is definitely the ingredient that give them their distinction,” shares Alicsa.

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Sour Cream Chocolate Cupcakes Recipe

Prep: 30 min. Bake: 20 min. + cooling

Yield: 24 Servings

30 20 50

Ingredients

1/4 cup butter, cubed
4 ounces unsweetened chocolate, chopped
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 ounces unsweetened chocolate, chopped
4 cups confectioners' sugar
1/2 cup sour cream
2 teaspoons vanilla extract

Directions

In a microwave, melt butter and chocolate; stir until smooth. Cool for 10 minutes. In a large bowl, beat the eggs, sugar, water, sour cream and vanilla. Combine flour and baking soda; add to the egg mixture and mix well. Add chocolate mixture; beat on high speed for 2-3 minutes.
Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a large microwave-safe bowl, melt butter and chocolate; stir until smooth. Cool for 10 minutes. With a portable mixer, beat in the confectioners' sugar, sour cream and vanilla on low until smooth. Frost cupcakes. Store in the refrigerator. Yield: 2 dozen.

Nutritional Facts 1 serving (1 each) equals 275 calories, 10 g fat (6 g saturated fat), 41 mg cholesterol, 123 mg sodium, 46 g carbohydrate, 1 g fiber, 2 g protein.

Originally published as Sour Cream Chocolate Cupcakes in Taste of Home April/May 2007

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Sour Cream Chocolate Cupcakes

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Reviewed on Aug. 12, 2012 by NessyPants

I loved this recipe! The cupcakes we so moist and yummy! The only change I made was halfing the frosting and it came out that I had just enough and definitly not too much. I made them for my parents BBQ as an alternative to white cake and those that tried them loved them!

Reviewed on Jun. 27, 2012 by sherry_vinigrette

The cupcakes and frosting were Deelicious! After melting the butter and chocolate for the batter and frosting, each separately, I cooled it in the frig until it was quite thick - for about 25 minutes - but making sure it was still pliable/mixable. I didn't have any problems with runny batter or frosting. And the directions for the frosting say specifically to "beat in the confectioners' sugar , etc...", meaning to beat INTO the butter chocolate mixture. I had to read that lilne a few times myself! Oh well! I would recommend this cupcake, my family loved it. Yummy!!!

Reviewed on Jun. 16, 2012 by JulieWhitman

Recipe said it would make 18-20. I filled 24 and they overflowed. Look horrible! Feel like something is off.

Reviewed on Feb. 02, 2012 by gr8singer

So moist and delicious! But why no salt in this recipe? And the frosting directions don't seem complete. Add the cooled chocolate mixture to the creamed sugar I assumed.

Absolutely delicious cupcakes.