Show Subscription Form




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

Sour Cream Chocolate Cupcakes Recipe

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 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.

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

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.

Reviews for Sour Cream Chocolate Cupcakes

AVERAGE RATING
   (17)
RATING DISTRIBUTION
5 Star
 (13)
4 Star
 (1)
3 Star
 (1)
2 Star
 (1)
1 Star
 (1)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
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
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
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
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
Reviewed Nov. 29, 2011

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

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT