SOUR CREAM CHOCOLATE CUPCAKES
Sour cream adds rich flavor and tender texture to these classic chocolate cupcakes.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 55m
Yield 36
Number Of Ingredients 16
Steps:
- Heat 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.
- Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove from pan; place on cooling rack. Cool completely.
- In 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 Facts : Calories 240, Carbohydrate 32 g, Cholesterol 30 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Cupcake, Sodium 160 mg
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Mst Lexi
[email protected]I love the combination of chocolate and sour cream in these cupcakes. It's a unique and delicious flavor.
Selseblia Eliyas
[email protected]These cupcakes are perfect for a chocolate fix. They're rich and decadent.
sweety das
[email protected]These cupcakes are a bit too sweet for my taste, but they're still pretty good.
Nusrat Madiha
[email protected]I didn't have any sour cream on hand, so I substituted Greek yogurt. The cupcakes still turned out great.
Aathif wiz
[email protected]I found that the cupcakes needed to be baked for a few minutes longer than the recipe said. Otherwise, they were still a bit gooey in the center.
nazmul haque
[email protected]These cupcakes are a bit more dense than I prefer, but they still have a good flavor.
PORTIA GUMEDE
[email protected]I've made these cupcakes several times now and they're always a hit. They're my go-to recipe for chocolate cupcakes.
Shirley Copeland
[email protected]I made these cupcakes gluten-free by using gluten-free flour. They turned out just as good as the regular version.
Deepak pariyar Pariyar Deepak
[email protected]These cupcakes are a great way to use up leftover sour cream.
Arbaz Jaan
[email protected]I'm definitely going to be making these cupcakes again. They're so delicious and easy to make.
illicit_nz
[email protected]I decorated these cupcakes with chocolate chips and sprinkles. They looked so cute and festive.
omid mirzai
[email protected]I love how these cupcakes are not too sweet. They're perfect for a snack or dessert.
Daniyal Hafeez
[email protected]These cupcakes were easy to make and turned out perfectly.
Maryam Abba
[email protected]I've never been a fan of sour cream in desserts, but I decided to give this recipe a try. I'm so glad I did! The sour cream added a wonderful flavor and texture to the cupcakes.
Secret Name
[email protected]I made these cupcakes for a party and they were a huge hit! Everyone loved them.
Martin Stoimenov
[email protected]The frosting was a bit too sweet for my taste, but the cupcakes themselves were delicious.
osman king
[email protected]I was pleasantly surprised by how moist these cupcakes were. I've made chocolate cupcakes before that were dry and crumbly, but these were light and fluffy.
Maymun Pakhi
[email protected]These cupcakes were delightful! The sour cream added a lovely tanginess that balanced out the sweetness of the chocolate perfectly.