Chocolate Sour Cream Cupcake Batter Recipe

Name: Chocolate Sour Cream Cupcake Batter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 ounces unsweetened chocolate, chopped; 1 cup unbleached all-purpose flour; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup (1 stick) unsalted butter, at room temperature; 1 1/4 cups sugar; 2 large eggs; 1 teaspoon vanilla extract; 1/2 cup sour cream; 1/2 cup water

Servings: persons

3 ounces unsweetened chocolate, chopped
1 cup unbleached all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature
1 1/4 cups sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1/2 cup water

1
Put the chocolate in a heatproof bowl or the top of a double boiler and place it over, but not touching, a saucepan of barely simmering water (or the bottom of the double boiler).
2
Stir until the chocolate is melted and smooth.
3
Remove from the water and set aside to cool slightly.
4
Sift the flour, baking powder, baking soda, and salt into a medium bowl and set aside.
5
In a large bowl, using an electric mixer on medium speed, beat the butter and sugar until smoothly blended and creamy, about 2 minutes.
6
Stop the mixer and scrape the sides of the bowl as needed during mixing.
7
On low speed, mix in the melted chocolate.
8
On medium speed, add the eggs one at a time, mixing until each is blended into the batter.
9
Add the vanilla and beat until the mixture looks creamy and the color has lightened slightly, about 1 minute.
10
Mix in the sour cream until no white streaks remain.
11
On low speed, add half of the flour mixture, mixing just to incorporate it.
12
Mix in the water.
13
Mix in the remaining flour mixture until it is incorporated and the batter looks smooth.
14
The batter is ready to bake, or for additions such as nuts, fruit, chocolate chips, or other flavorings.

804

kcal

Calories

Fat

101

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.

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

You need 11 ingredients. The key ingredients include: 3 ounces unsweetened chocolate, chopped, 1 cup unbleached all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, and more.

Yes, Chocolate Sour Cream Cupcake Batter 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.

Chocolate Sour Cream Cupcake Batter

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