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Sour Cream Chocolate Cupcakes recipe

‘Cake-mix-easy’, fix-’em-up and call ’emhomemade sour cream cupcakes with yummy chocolate sour creamfrosting.

Recipe: Sour Cream ChocolateCupcakes

Sour Cream Cupcakes:
1 (18.5-ounce) package plain devil’s food cake mix
3 tablespoons unsweetened cocoa powder
1 cup sour cream
1/2 cup vegetable oil
1/2 cup water or cooled coffee
3 large eggs
2 teaspoons vanilla extractSour Cream Frosting:1/4 cup butter
3 ounces semisweet or bittersweet chocolate, finely chopped
1/2 cup sour cream
2 1/4 cups powdered sugar, sifted
2 tablespoons hot water or coffee
1 teaspoon vanilla extract

  • Preheat the oven to 350°F (175°C).Line cupcake pans with 18 to 20 paper liners. Set aside.
  • In a large mixing bowl, beat the cakemix, cocoa powder, sour cream, oil, water or coffee, eggs, andvanilla with an electric mixer on medium speed for 3 minutes.Pour the batter into the prepared cupcake pans, filling eachcupcake liner three-quarters full.
  • Bake for 28 to 30 minutes or until a woodenpick inserted in center of a cupcake comes out clean. Cool inpan for 5 minutes, then remove cupcakes and cool completely onwire racks.
  • Frost the tops of cooled cupcakes withthe Sour Cream Frosting.
  • For Sour Cream Frosting: Melt the butterand chocolate in a small saucepan over low heat, stirring untilmixture has melted. Remove from heat and cool slightly. Stirin the sour cream.
  • Transfer mixture to a large mixing bowl.Add the powdered sugar and water or coffee and vanilla and beatuntil mixture is smooth, adding more powdered sugar or hot water/coffeeif needed to obtain a spreading consistency. Frost the tops ofcupcakes.

    Makes 18 to 20 cupcakes.

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