Rating: 4 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

Although most cupcake recipes say to fill the baking cups only two-thirds full, you can fill these all the way to the top. The batter is thick enough to form a nice dome as the cupcakes bake.

Susannah Auby, Austin, Texas
Recipe by Southern Living February 2007

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Recipe Summary test

prep:
15 mins
bake:
30 mins
cool:
35 mins
total:
80 mins
Yield:
Makes 1 dozen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Sift together cocoa and next 3 ingredients in a medium bowl; set aside.

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  • Beat butter and sugar at medium speed with an electric mixer until light and fluffy. Add eggs, 1 at a time, beating until well blended after each addition. Stir in vanilla.

  • Add cocoa mixture to butter mixture alternately with sour cream, beginning and ending with cocoa mixture. Beat at low speed until blended after each addition. Stir in morsels.

  • Place 12 paper baking cups in a muffin pan; spoon batter evenly into cups, filling completely full.

  • Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes; transfer to a wire rack, and cool 30 minutes or until completely cool. Spread cupcakes evenly with White Frosting.

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