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Sour Cream Chocolate Cupcakes Recipe
Sour Cream Chocolate Cupcakes Recipe photo by Taste of Home
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Sour Cream Chocolate Cupcakes Recipe

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4.5 19 18
Publisher Photo
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.
TOTAL TIME: Prep: 30 min. Bake: 20 min. + cooling
MAKES:24 servings
TOTAL TIME: Prep: 30 min. Bake: 20 min. + cooling
MAKES: 24 servings

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

Nutritional Facts

1 each: 275 calories, 10g fat (6g saturated fat), 41mg cholesterol, 123mg sodium, 46g carbohydrate (35g sugars, 1g fiber), 2g protein.

Directions

  1. 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.
  2. 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.
  3. 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.
Originally published as Sour Cream Chocolate Cupcakes in Taste of Home


Reviews for Sour Cream Chocolate Cupcakes

AVERAGE RATING
(18)
RATING DISTRIBUTION
5 Star
 (14)
4 Star
 (1)
3 Star
 (1)
2 Star
 (1)
1 Star
 (1)
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MY REVIEW
Distinctively_Me User ID: 8664726 239517
Reviewed Dec. 16, 2015

"The cupcakes were amazing, I absolutely recommend!! Followed the recipe exactly, and they came out perfect!! I wouldn't change a singke thing. Sooo good!!!"

MY REVIEW
NessyPants User ID: 6365227 150490
Reviewed Aug. 12, 2012

"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!"

MY REVIEW
sherry_vinigrette User ID: 5009498 125590
Reviewed Jun. 27, 2012

"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!!!"

MY REVIEW
JulieWhitman User ID: 2617999 150106
Reviewed Jun. 16, 2012

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

MY REVIEW
gr8singer User ID: 1519899 96887
Reviewed Feb. 2, 2012

"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."

MY REVIEW
5bells User ID: 1442601 150097
Reviewed Nov. 29, 2011

"Just didn't work for me...sunk horribly and just looked bad..."

MY REVIEW
Melissa Schanck User ID: 5766489 164498
Reviewed Jan. 16, 2011

"I thought these cupcakes were fantastic. Instead of the unsweetened chocolate, i substituted semi-sweet mini chocolate chips. I also used Ideal confectioners' sugar, it is a sugar-substitute that made the frosting a little healthier. Overall, this recipe was a success!"

MY REVIEW
abeaty10 User ID: 4619901 164686
Reviewed Aug. 16, 2010

"When I tasted the batter it seemed pretty dull and the actual cupcake also seemed a little flat but with the frosting it was very yummy and moist. I would definitely make these again"

MY REVIEW
mrsfig65 User ID: 1430347 165089
Reviewed Aug. 16, 2010

"These are so moist and delicious! Several people asked me for the recipe. I subsituted Hersey's dark chocolate powder and oil for the semisweet chocolate. They were more than wonderful."

MY REVIEW
CTeddebare4 User ID: 4331633 150096
Reviewed Aug. 11, 2010

"These cupcakes were awsome. I am a caterer and I served them to one of my customers and they were the bomb! They want more."

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