Chocolate Sour Cream Cupcakes
- Prep Time 40 min
- Total 1 hr 40 min
- Servings 24
- Ingredients 16
Ingredients
Cupcakes
- 2 cups Gold Medal™ all-purpose flour
- 2/3 cup unsweetened baking cocoa
- 1 1/4 teaspoons baking soda
- 1 teaspoon salt
- 1/4 teaspoon baking powder
- 3/4 cup shortening
- 1 1/2 cups granulated sugar
- 2 eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla
- 1 cup water
Rich Chocolate Buttercream Frosting
- 4 cups (1 lb) powdered sugar
- 1 cup butter or margarine, softened
- 3 to 4 tablespoons milk
- 1 1/2 teaspoons vanilla
- 3 oz unsweetened baking chocolate, melted, cooled

Make With
Gold Medal Flour
Instructions
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Step1Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. In medium bowl, stir together flour, cocoa, baking soda, salt and baking powder; set aside.
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Step2In large bowl, beat shortening with electric mixer on medium speed 30 seconds. Beat in granulate sugar, about 1/4 cup at a time. Beat 2 minutes longer. Beat in eggs, one at a time, beating well after each addition. Beat in sour cream and vanilla until well blended. On low speed, alternately add flour mixture, about 1/3 of mixture at a time, and water, about 1/2 at a time, beating just until blended.
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Step3Divide batter evenly among muffin cups, filling each about 2/3 full.
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Step4Bake 20 to 25 minutes or until toothpick inserted in center of cupcake comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks to cool.
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Step5In medium bowl, beat frosting ingredients with electric mixer on medium speed until smooth and spreadable. If necessary, stir in additional milk, 1 teaspoon at a time. Spoon frosting into decorating bag fitted with large star tip#6. Pipe frosting onto cupcakes or frost, as desired.
Nutrition
Nutrition Facts
Serving Size: 1 Cupcake
- Calories from Fat
- 160
- Trans Fat
- 1 1/2g
% Daily Value*:
- Vitamin A
- 6%
- 6%
Exchanges:
FreeCarbohydrate Choice
3Tips from the Betty Crocker Kitchens
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