Sour Cream Chocolate Cupcakes |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 24 |
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From Alta Vista, Kansas, Alicsa Mayer and her husband often enjoy these moist, chocolaty cupcakes. âThe sour cream is definitely the ingredient that give them their distinction,â shares Alicsa. 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 king arthur unbleached 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 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.
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