Choco-Sour Cream Cupcakes

Quentin Bacon

This recipe uses Milk Chocolate-Cream Cheese Frosting

Yield: Makes 15 regular cupcakes (serving size: 1 cupcake)
Recipe from Health

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 272
  • Fat: 12g
  • Saturated fat: 7.0g
  • Monounsaturated fat: 3.2g
  • Polyunsaturated fat: 0.6g
  • Protein: 5.7g
  • Carbohydrate: 37.7g
  • Fiber: 1.8g
  • Cholesterol: 49mg
  • Iron: 1.9mg
  • Sodium: 187mg
  • Calcium: 77mg

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

Preparation

  1. 1. Preheat oven to 350°. Place 15 muffin cup liners in muffin tin.
  2. 2. Whisk together first 5 ingredients. Sift mixture through sieve into a bowl; discard any lumps.
  3. 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. 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.
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