Mahogany Sour Cream Cupcakes Recipe

Name: Mahogany Sour Cream Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 squares BAKER'S Unsweetened Chocolate; 1/2 cup water; 1 container (8 oz.) BREAKSTONE'S or KNUDSEN Sour Cream; 1-3/4 cups flour; 2 tsp. CALUMET Baking Powder; 1/2 tsp. baking soda; 1/2 cup (1 stick) butter or margarine; 1/2 cup firmly packed brown sugar; 1 cup granulated sugar; 3 eggs; 2 tsp. vanilla

Servings: persons

3 squares BAKER'S Unsweetened Chocolate
1/2 cup water
1 container (8 oz.) BREAKSTONE'S or KNUDSEN Sour Cream
1-3/4 cups flour
2 tsp. CALUMET Baking Powder
1/2 tsp. baking soda
1/2 cup (1 stick) butter or margarine
1/2 cup firmly packed brown sugar
1 cup granulated sugar
3 eggs
2 tsp. vanilla

1
Microwave chocolate and water in large microwavable bowl on HIGH 1 to 2 minutes until chocolate is almost melted, stirring halfway through heating time.
2
Stir until chocolate is completely melted.
3
Cool thoroughly; stir in sour cream.
4
Mix flour, baking powder and baking soda; set aside.
5
Beat butter and sugars until light and fluffy.
6
Add eggs, 1 at a time, beating well after each addition.
7
Add flour mixture alternately with chocolate mixture, beating well after each addition.
8
Stir in vanilla.
9
Spoon batter into greased or paper lined muffin pans, filling each cup 1/3 full.
10
Bake at 350F for 20 minutes or until toothpick inserted in center comes out clean.
11
Cool 10 minutes; remove from pans.
12
Cool completely on wire racks.
13
Frost with Easy Fudge Frosting.
14
Stove Top Variation: Heat chocolate and water in saucepan on very low heat, stirring constantly, until chocolate is melted and mixture is smooth.

1167

kcal

Calories

Fat

145

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 squares BAKER'S Unsweetened Chocolate, 1/2 cup water, 1 container (8 oz.) BREAKSTONE'S or KNUDSEN Sour Cream, 1-3/4 cups flour, and more.

Yes, Mahogany 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.

Mahogany Sour Cream Cupcakes

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