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Sour Cream Chocolate Cupcakes

14 reviews
Total Time
Prep: 30 min. Bake: 20 min. + cooling

By Taste Of Home Editorial Team

Recipe by Alicsa Mayer

Tested by Taste Recipes Test Kitchen

Taste Recipes's Editorial Process

Updated on Nov. 02, 2023

My husband and I love these classic moist, chocolaty cupcakes. The sour cream is definitely the ingredient that give them their distinction. —Alicsa Mayer, Alta Vista, Kansas

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Test Kitchen Approved

Sour Cream Chocolate Cupcakes

14 reviews
Prep Time 30 min
Cook Time 20 min
Yield 2 dozen

Ingredients

  • 1/4 cup butter, cubed
  • 4 ounces unsweetened chocolate, chopped
  • 2 large eggs, room temperature
  • 2 cups sugar
  • 1 cup water
  • 3/4 cup sour cream
  • 1 teaspoon vanilla extract
  • 2 cups 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
Text Ingredients

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 in 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.

Nutrition Facts

1 cupcake: 275 calories, 10g fat (6g saturated fat), 41mg cholesterol, 123mg sodium, 46g carbohydrate (35g sugars, 1g fiber), 2g protein.

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