Sour Cream Chocolate Cupcakes

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

Yield 2 dozen

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

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

Directions

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.
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.
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.

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

Recipe Creator