Sour cream adds rich flavor and tender texture to these classic chocolate cupcakes.
Sour Cream Chocolate Cupcakes
- Prep Time 30 min
- Total 55 min
- Servings 36
- Ingredients 16
Ingredients
Cupcakes
- 2 cups Gold Medal™ all-purpose flour
- 2 cups granulated sugar
- 3/4 cup sour cream
- 1/4 cup shortening
- 1 cup water
- 1 1/4 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon vanilla
- 1/2 teaspoon baking powder
- 2 eggs
- 4 oz unsweetened baking chocolate, melted and cooled
Rich Chocolate Buttercream Frosting
- 4 cups powdered sugar
- 1 cup butter or margarine, softened
- 3 tablespoons milk
- 1 1/2 teaspoons vanilla
- 3 oz unsweetened baking chocolate, melted and cooled
Make With
Gold Medal Flour
Instructions
-
Step1Heat 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.
-
Step2Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove from pan; place on cooling rack. Cool completely.
-
Step3In 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.
Nutrition
240
Calories
11 g
Total Fat
2 g
Protein
32 g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Cupcake
- Calories
- 240
- Calories from Fat
- 100
- Total Fat
- 11 g
- Saturated Fat
- 6 g
- Cholesterol
- 30 mg
- Sodium
- 160 mg
- Potassium
- 70 mg
- Total Carbohydrate
- 32 g
- Dietary Fiber
- 1 g
- Protein
- 2 g
% Daily Value*:
- Vitamin A
- 4%
- 4%
- Vitamin C
- 0%
- 0%
- Calcium
- 2%
- 2%
- Iron
- 4%
- 4%
Exchanges:
1 Starch; 1 Fruit; 2 Fat;Tips from the Betty Crocker Kitchens
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