Choco-Sour Cream Cupcakes Recipe

Name: Choco-Sour Cream Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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
Preheat oven to 350u00b0. 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.

1103

kcal

Calories

Fat

100

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, 1/2 cup dark brown sugar, 3/4 teaspoon baking soda, and more.

Yes, Choco-Sour Cream Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Choco-Sour Cream Cupcakes

How did you like this recipe?

Frequently Asked Questions