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Sour Cream Chocolate Cupcakes

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.

24 ServingsPrep: 30 min. Bake: 20 min. + cooling

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

2 of 2

Sour Cream Chocolate Cupcakes (continued)

Directions (continued)

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.

Nutrition 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.

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.