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Sour Cream Chocolate Cupcakes

  • 36servings
  • 40minutes
  • 222calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsH, D
MineralsNatrium, Fluorine, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 cups all-purpose flour

  2. 2 cups granulated sugar

  3. 3/4 cup sour cream

  4. 1/4 cup shortening

  5. 1 cup water

  6. 1 1/4 teaspoons baking soda

  7. 1 teaspoon salt

  8. 1 teaspoon vanilla

  9. 1/2 teaspoon baking powder

  10. 2 eggs

  11. 4 ounces unsweetened baking chocolate, melted and cooled

  12. 4 cups powdered sugar

  13. 1 cup butter or 1 cup margarine , softened

  14. 3 tablespoons milk

  15. 1 1/2 teaspoons vanilla

  16. 3 ounces unsweetened baking chocolate, melted and cooled

Instructions Jump to Ingredients ↑

  1. Heat oven to 350°F Line 36 regular-size muffin cups with paper baking cups. In large bowl, beat all cupcake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups, filling each 1/2 full.

  2. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove from pan; place on cooling rack. Cool completely.

  3. In medium bowl, beat all frosting ingredients with electric mixer on medium speed until smooth and spreadable. If necessary, stir in additional milk, 1 teaspoon at a time. Spread frosting over cupcakes.

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