‘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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