Wednesday, May 22, 2013

Sour Cream Chocolate Cupcakes

Sour Cream Chocolate Cupcakes

Sour Cream Chocolate Cupcakes
Sour cream adds rich flavor and tender texture to these classic chocolate cupcakes.
  • 30 Min
  • TOTAL TIME55 Min
  • SERVINGS36

INGREDIENTS

Cupcakes

2
cups Gold Medal® all-purpose flour
2
cups granulated sugar
3/4
cup sour cream
1/4
cup shortening
1
cup water
1 1/4
teaspoons baking soda
1
teaspoon salt
1
teaspoon vanilla
1/2
teaspoon baking powder
2
eggs
4
oz unsweetened baking chocolate, melted and cooled

Rich Chocolate Buttercream Frosting

4
cups powdered sugar
1
cup butter or margarine, softened
3
tablespoons milk
1 1/2
teaspoons vanilla
3
oz unsweetened baking chocolate, melted and cooled
  • 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
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