Choco-Sour Cream Cupcakes

Quentin Bacon


Makes 15 regular cupcakes (serving size: 1 cupcake)

Recipe Time

Prep: 20 Minutes
Cook: 20 Minutes

Nutritional 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


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. 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.