Sour Cream Chocolate Cupcakes
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.
SERVINGS: 24
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 30 min. Bake: 20 min. + cooling
Ingredients:
- 1/4 cup butter, cubed
- 4 squares (1 ounce each) unsweetened chocolate
- 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 squares (1 ounce each) unsweetened chocolate
- 4 cups confectioners' sugar
- 1/2 cup sour cream
- 2 teaspoons vanilla extract
- Chocolate curls, optional
Directions:
In a microwave-safe bowl, melt butter and chocolate; stir until smooth. Cool for 10 minutes. In a large mixing 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 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. Garnish with chocolate curls if desired. Yield: 2 dozen.