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Choco-Sour Cream Cupcakes

  • 15servings
  • 272calories

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB2, B3, B9, B12, H, D
MineralsNatrium, Fluorine, Chromium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/2 cups all-purpose flour

  2. 1/2 cup granulated sugar

  3. 1/2 cup dark brown sugar

  4. 3/4 teaspoon baking soda

  5. 1/4 teaspoon salt

  6. 2 ounces bittersweet chocolate, finely chopped

  7. 2 tablespoons unsalted butter, softened

  8. 1/4 cup unsweetened cocoa

  9. 1/2 cup boiling water

  10. 1/2 cup light sour cream

  11. 1/2 cup low-fat buttermilk

  12. 2 large eggs

  13. 1 batch Milk Chocolate-Cream Cheese Frosting

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350°. Place 15 muffin cup liners in muffin tin.

  2. Whisk together first 5 ingredients. Sift mixture through sieve into a bowl; discard any lumps.

  3. Add chocolate, butter, and cocoa to a large heatproof bowl, and pour 1/2 cup boiling water on top. Let sit 2 minutes, and whisk until smooth. Add sour cream, buttermilk, and eggs, whisking until well-combined. Add dry ingredients to wet.

  4. Divide batter among liners; bake in middle of oven 20 minutes or until wooden pick inserted in center comes out clean. Cool 5 minutes; transfer cupcakes to a wire rack to cool. Frost cakes.

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