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Sour Cream Chocolate Cupcakes

Total Time

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

Makes

2 dozen

My husband and I love these classic moist, chocolaty cupcakes. The sour cream is definitely the ingredient that give them their distinction. —Alicsa Mayer, Alta Vista, Kansas
Sour Cream Chocolate Cupcakes Recipe photo by Taste of Home

Ingredients

  • 1/4 cup butter, cubed
  • 4 ounces unsweetened chocolate, chopped
  • 2 large 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

  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 in 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.

Nutrition Facts

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

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