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Choco-Sour Cream Cupcakes

Quentin Bacon
Prep time 20 mins
Cook time 20 mins
Yield Makes 15 regular cupcakes (serving size: 1 cupcake)

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup dark brown sugar
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 ounces bittersweet chocolate, finely chopped
  • 2 tablespoons unsalted butter, softened
  • 1/4 cup unsweetened cocoa
  • 1/2 cup boiling water
  • 1/2 cup light sour cream
  • 1/2 cup low-fat buttermilk
  • 2 large eggs
  • 1 batch Milk Chocolate-Cream Cheese Frosting

Nutrition Information

  • calories 272
  • fat 12 g
  • satfat 7.0 g
  • monofat 3.2 g
  • polyfat 0.6 g
  • protein 5.7 g
  • carbohydrate 37.7 g
  • fiber 1.8 g
  • cholesterol 49 mg
  • iron 1.9 mg
  • sodium 187 mg
  • calcium 77 mg

How to Make It

  1. Preheat oven to 350°. Place 15 muffin cup liners in muffin tin.

  2. Whisk together first 5 ingredients. Sift mixture through sieve into a bowl; discard any lumps.

  3. Add chocolate, butter, and cocoa to a large heatproof bowl, and pour 1/2 cup boiling water on top. Let sit 2 minutes, and whisk until smooth. Add sour cream, buttermilk, and eggs, whisking until well-combined. Add dry ingredients to wet.

  4. Divide batter among liners; bake in middle of oven 20 minutes or until wooden pick inserted in center comes out clean. Cool 5 minutes; transfer cupcakes to a wire rack to cool. Frost cakes.