Ingredients for Sour Cream Chocolate Cupcakes
- All Purpose Flour
- Granulated Sugar
- Sour Cream
- Shortening
- Water
- Baking Soda
- Salt
- Vanilla
- Baking Powder
- Eggs
- Unsweetened Baking Chocolate
- Powdered Sugar
- Butter
- Milk
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Sour Cream Chocolate Cupcakes? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Sour Cream Chocolate Cupcakes
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper baking cups.
- In a large bowl, combine all cupcake ingredients. Beat with an electric mixer on low speed for 30 seconds, scraping down the sides of the bowl constantly.
- Increase the mixer speed to high and beat for 3 minutes, scraping down the bowl occasionally.
- Evenly distribute the batter among the prepared muffin cups, filling each about halfway.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Carefully remove the cupcakes from the muffin tin and place them on a wire rack to cool.
- Let the cupcakes cool completely before frosting.
- In a medium bowl, beat the frosting ingredients with an electric mixer on medium speed until smooth and creamy.
- If the frosting is too thick, add milk, 1 teaspoon at a time, until desired consistency is reached.
- Once the cupcakes are completely cool, generously frost them with the prepared sour cream frosting.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
97g
Fat
30g
Carbs
10g
