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.
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