Sour Cream Chocolate Cupcakes Recipe

Name: Sour Cream Chocolate Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cupcakes; 2 cups all-purpose flour; 2 cups granulated sugar; 3/4 cup sour cream; 1/4 cup shortening; 1 cup water; 1 1/4 teaspoons baking soda; 1 teaspoon salt; 1 teaspoon vanilla; 1/2 teaspoon baking powder; 2 eggs; 4 ounces unsweetened baking chocolate, melted and cooled; Rich Chocolate Buttercream Frosting; 4 cups powdered sugar; 1 cup butter or 1 cup margarine, softened; 3 tablespoons milk; 1 1/2 teaspoons vanilla; 3 ounces unsweetened baking chocolate, melted and cooled

Servings: persons

Cupcakes
2 cups all-purpose flour
2 cups granulated sugar
3/4 cup sour cream
1/4 cup shortening
1 cup water
1 1/4 teaspoons baking soda
1 teaspoon salt
1 teaspoon vanilla
1/2 teaspoon baking powder
2 eggs
4 ounces unsweetened baking chocolate, melted and cooled
Rich Chocolate Buttercream Frosting
4 cups powdered sugar
1 cup butter or 1 cup margarine, softened
3 tablespoons milk
1 1/2 teaspoons vanilla
3 ounces unsweetened baking chocolate, melted and cooled

1
Heat oven to 350u00b0F Line 36 regular-size muffin cups with paper baking cups. In large bowl, beat all cupcake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups, filling each 1/2 full.
2
Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove from pan; place on cooling rack. Cool completely.
3
In medium bowl, beat all frosting ingredients with electric mixer on medium speed until smooth and spreadable. If necessary, stir in additional milk, 1 teaspoon at a time. Spread frosting over cupcakes.

1922

kcal

Calories

Fat

300

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 18 ingredients. The key ingredients include: Cupcakes, 2 cups all-purpose flour, 2 cups granulated sugar, 3/4 cup sour cream, and more.

Yes, Sour Cream Chocolate 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.

Sour Cream Chocolate Cupcakes

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