Name: Sour Cream Chocolate Cupcakes
Prep time: 30 min
Cook time: 30 min
Yield: 2
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 -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Sour Cream Chocolate Cupcakes

1. 1/4 cup butter, cubed -

2. 4 ounces unsweetened chocolate, chopped -

3. 2 large eggs, room temperature -

4. 2 cups sugar -

5. 1 cup water -

6. 3/4 cup sour cream -

7. 1 teaspoon vanilla extract -

8. 2 cups all-purpose flour -

9. 1 teaspoon baking soda -

10. Frosting: -

11. 1/2 cup butter, cubed -

12. 4 ounces unsweetened chocolate, chopped -

13. 4 cups confectioners' sugar -

14. 1/2 cup sour cream -

15. 2 teaspoons vanilla extract -

How to cook deliciously - Sour Cream Chocolate Cupcakes

1. Stage

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. Stage

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. Stage

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.