Moist Chocolate Cupcakes

Moist Chocolate Cupcakes
35 min.
100
42kcal

Suggestions


Indulge your sweet tooth with these Moist Chocolate Cupcakes, a delightful treat that promises to satisfy even the most discerning dessert lovers. Perfect for any occasion, whether it's a birthday party, a family gathering, or simply a cozy night in, these cupcakes are sure to impress with their rich chocolate flavor and tender crumb.

What sets these cupcakes apart is their incredible moisture, thanks to the addition of sour cream and melted butter, which create a luscious texture that melts in your mouth. The use of a German chocolate cake mix simplifies the process, allowing you to whip up a batch in just 35 minutes, making them an ideal choice for both novice bakers and seasoned pros alike.

But why stop at classic chocolate? Elevate your baking game by transforming these cupcakes into Chocolate-Mint Cupcakes. With a simple addition of crme de menthe chocolate mints and a luscious Chocolate Buttercream frosting, you can create a refreshing twist that will leave your guests raving about your baking skills.

So gather your ingredients, preheat that oven, and get ready to create a batch of these delectable Moist Chocolate Cupcakes. They’re not just a dessert; they’re an experience that brings joy and sweetness to any gathering. Your friends and family will be asking for seconds, and you’ll be the star of the show!

Ingredients

  • 0.3 cup butter melted
  • large eggs 
  • 18.3 oz chocolate cake mix 
  • cups baking mix 
  • 16 oz cream sour
  • teaspoon vanilla extract 

Equipment

  • bowl
  • oven
  • hand mixer

Directions

  1. Preheat oven to 35
  2. Beat first 5 ingredients at low speed with an electric mixer just until dry ingredients are moistened. Increase speed to medium, and beat 1 to 2 minutes or until smooth, stopping to scrape bowl as needed.
  3. Place paper baking cups in muffin pans, and coat with cooking spray; spoon batter into baking cups, filling two-thirds full.
  4. Bake at 350 for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove cupcakes from pans to wire racks, and let cool completely (about 1 hour).
  5. Chocolate-Mint Cupcakes: Prepare Moist Chocolate Cupcakes as directed. Prepare Chocolate Buttercream as directed, stirring in 1/4 cup finely chopped thin crme de menthe chocolate mints.
  6. Spread cupcakes with Chocolate Buttercream.
  7. Garnish with shaved or chopped thin crme de menthe chocolate mints, if desired.
  8. Note: For testing purposes only, we used Andes Thins: Crme de Menthe.

Nutrition Facts

Calories42kcal
Protein5.92%
Fat50.27%
Carbs43.81%

Properties

Glycemic Index
0.5
Glycemic Load
0
Inflammation Score
-1
Nutrition Score
0.88565217881747%

Nutrients percent of daily need

Calories:41.88kcal
2.09%
Fat:2.43g
3.73%
Saturated Fat:1g
6.23%
Carbohydrates:4.76g
1.59%
Net Carbohydrates:4.61g
1.68%
Sugar:2.29g
2.54%
Cholesterol:7.64mg
2.55%
Sodium:64.47mg
2.8%
Alcohol:0.01g
100%
Alcohol %:0.14%
100%
Protein:0.64g
1.29%
Phosphorus:26.56mg
2.66%
Selenium:1.21µg
1.73%
Iron:0.29mg
1.59%
Vitamin B2:0.03mg
1.53%
Calcium:15.19mg
1.52%
Folate:5.47µg
1.37%
Copper:0.02mg
1.21%
Vitamin B1:0.02mg
1.14%
Source:My Recipes