Sour Cream Chocolate Cupcakes

Sour Cream Chocolate Cupcakes
Adapted from tasteofhome.com
Sour Cream Chocolate Cupcakes

PREP TIME

20

minutes

TOTAL TIME

40

minutes

SERVINGS

--

servings

PREP TIME

20

minutes

TOTAL TIME

40

minutes

SERVINGS

--

servings

Adapted from tasteofhome.com

Ingredients

  • 1/4

    cup butter, cubed

  • 4

    ounces unsweetened chocolate, chopped

  • 2

    eggs

  • 2

    cups sugar

  • 1

    cup water

  • 3/4

    cup sour cream

  • 1

    teaspoon vanilla extract

  • 2

    cups all-purpose flour

  • 1

    teaspoon baking soda

  • FROSTING:

  • 1/2

    cup butter, cubed

  • 4

    ounces unsweetened chocolate, chopped

  • 4

    cups confectioners' sugar

  • 1/2

    cup sour cream

  • 2

    teaspoons vanilla extract

Directions

In a microwave, melt butter and chocolate; stir until smooth. Cool for 10 minutes. In a large bowl, beat the eggs, sugar, water, sour cream and vanilla. Combine flour and baking soda; add to the egg mixture and mix well. Add chocolate mixture; beat on high speed for 2-3 minutes. Fill paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 18-20 minutes or until a toothpick inserted near at the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. For frosting, in a large microwave-safe bowl, melt butter and chocolate; stir until smooth. Cool for 10 minutes. With a portable mixer, beat in the confectioners' sugar, sour cream and vanilla on low until smooth. Frost cupcakes. Store in the refrigerator. Yield: 2 dozen

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