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Chocolate Sour Cream Cupcakes

  • 12servings

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Source: southernfood.about.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, D
MineralsNatrium, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 cup boiling water

  2. 1/4 cup butter

  3. 1 cup granulated sugar

  4. 1/4 cup unsweetened cocoa powder

  5. 1 1/2 cups all-purpose flour

  6. 1/2 teaspoon salt

  7. 1/2 teaspoon baking powder

  8. 1/2 teaspoon soda

  9. 1 egg, beaten

  10. 1/2 cup sour cream

  11. 1 teaspoon vanilla extract

Instructions Jump to Ingredients ↑

  1. Line about 12 muffin cups with cupcake papers.

  2. In a mixing bowl, combine boiling water, butter, granulated sugar, and cocoa powder. Beat on low speed until smooth and sugar is dissolved.

  3. In another bowl or on a sheet of wax paper, combine the flour, salt, baking powder, and baking soda.

  4. In a small bowl, whisk together the egg, sour cream, and vanilla.

  5. Add sifted dry ingredients to the cocoa mixture alternately with the egg and sour cream mixture. Fill greased and lightly floured cupcake cups about two-thirds full. Bake at 350° for 20 to 25 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Cool in the pan for 5 to 10 minutes. Remove from the pan and cool completely before frosting.

  6. Frost with your favorite frosting, homemade or purchased. Makes about 10 to 12 cupcakes.

  7. Cupcakes are shown with Chocolate Sour Cream Frosting .

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