Sour Cream Chocolate Cupcakes
Total TimePrep: 30 min. Bake: 20 min. + cooling
I found these cupcakes to be one of the best I have ever made. Served them for both of my children's weddings! Followed the recipe and they came out great! I would like to try it in a 9 x 13 pan.
By far the worst cupcake recipe ever. I followed the direction exactly although I was concerned about the amount of sugar, no salt, and minimal baking soda. I had to cook them for 24 minutes versus 18 - 20 for them to set. They spilled over versus rising and consequently stuck to the muffin tin making it impossible to get them out of tin without damaging them. As I suspected, they were too sweet, and without any real chocolaty flavor. Such a disappointment as I was baking them to take to a St. Patrick's day party.
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!!!
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!
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!!!
Recipe said it would make 18-20. I filled 24 and they overflowed. Look horrible! Feel like something is off.
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.
Just didn't work for me...sunk horribly and just looked bad...
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!
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