Choco-Sour Cream Cupcakes |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 1 |
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This recipe uses Milk Chocolate-Cream Cheese Frosting Ingredients:
1 1/2 cups all-purpose flour |
1/2 cup granulated sugar |
1/2 cup dark brown sugar |
3/4 teaspoon baking soda |
1/4 teaspoon salt |
2 ounces bittersweet chocolate, finely chopped |
2 tablespoons unsalted butter, softened |
1/4 cup unsweetened cocoa |
1/2 cup boiling water |
1/2 cup light sour cream |
1/2 cup low-fat buttermilk |
2 large eggs |
1 batch milk chocolate-cream cheese frosting |
Directions:
1. Preheat oven to 350°. Place 15 muffin cup liners in muffin tin.
2. Whisk together first 5 ingredients. Sift mixture through sieve into a bowl; discard any lumps.
3. Add chocolate, butter, and cocoa to a large heatproof bowl, and pour 1/2 cup boiling water on top. Let sit 2 minutes, and whisk until smooth. Add sour cream, buttermilk, and eggs, whisking until well-combined. Add dry ingredients to wet.
4. Divide batter among liners; bake in middle of oven 20 minutes or until wooden pick inserted in center comes out clean. Cool 5 minutes; transfer cupcakes to a wire rack to cool. Frost cakes.
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