Sour Cream Chocolate Cupcakes

Sour Cream Chocolate Cupcakes
55 min.
36
220kcal

Suggestions


Indulge your sweet tooth with these delightful Sour Cream Chocolate Cupcakes, a perfect treat for any occasion! With a rich chocolate flavor and a moist, tender crumb, these cupcakes are sure to impress your family and friends. The addition of sour cream not only enhances the taste but also adds a unique tanginess that balances the sweetness beautifully.

Imagine biting into a soft, chocolatey cupcake topped with a luscious frosting that melts in your mouth. These cupcakes are not just a dessert; they are a celebration of flavors and textures that will leave everyone craving more. Whether you're hosting a birthday party, a family gathering, or simply want to satisfy your chocolate cravings, this recipe is your go-to solution.

With a preparation time of just 55 minutes and enough servings to delight 36 people, these cupcakes are both convenient and crowd-pleasing. The combination of simple ingredients and straightforward steps makes it easy for bakers of all skill levels to create these delicious treats. So, gather your friends and family, and get ready to whip up a batch of these irresistible Sour Cream Chocolate Cupcakes that are sure to become a favorite in your dessert repertoire!

Ingredients

  • cups flour all-purpose
  • cups granulated sugar 
  • 0.8 cup cream sour
  • 0.3 cup shortening 
  • cup water 
  • 1.3 teaspoons baking soda 
  • teaspoon salt 
  • teaspoon vanilla 
  • 0.5 teaspoon double-acting baking powder 
  •  eggs 
  • oz baker's chocolate unsweetened cooled melted
  • cups powdered sugar 
  • cup butter softened
  • tablespoons milk 
  • 1.5 teaspoons vanilla 
  • oz baker's chocolate unsweetened cooled melted

Equipment

  • bowl
  • frying pan
  • oven
  • wire rack
  • hand mixer
  • toothpicks
  • muffin liners

Directions

  1. 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.
  2. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.
  3. Remove from pan; place on cooling rack. Cool completely.
  4. 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.
  5. Spread frosting over cupcakes.

Nutrition Facts

Calories220kcal
Protein3.38%
Fat41.66%
Carbs54.96%

Properties

Glycemic Index
7.64
Glycemic Load
11.63
Inflammation Score
-3
Nutrition Score
3.7234782074457%

Flavonoids

Catechin
3.55mg
Epicatechin
7.82mg

Nutrients percent of daily need

Calories:220.02kcal
11%
Fat:10.69g
16.44%
Saturated Fat:3.79g
23.67%
Carbohydrates:31.72g
10.57%
Net Carbohydrates:30.62g
11.13%
Sugar:24.47g
27.18%
Cholesterol:12.07mg
4.02%
Sodium:175.63mg
7.64%
Alcohol:0.1g
100%
Alcohol %:0.2%
100%
Caffeine:4.41mg
1.47%
Protein:1.95g
3.9%
Manganese:0.28mg
14.01%
Copper:0.19mg
9.69%
Iron:1.35mg
7.49%
Selenium:3.9µg
5.57%
Vitamin A:270.63IU
5.41%
Magnesium:20.78mg
5.2%
Vitamin B1:0.07mg
4.41%
Fiber:1.1g
4.41%
Zinc:0.64mg
4.24%
Phosphorus:41.98mg
4.2%
Vitamin B2:0.07mg
4%
Folate:15.75µg
3.94%
Vitamin B3:0.49mg
2.47%
Vitamin E:0.35mg
2.36%
Calcium:20.04mg
2%
Potassium:67.99mg
1.94%
Vitamin K:1.4µg
1.33%
Vitamin B5:0.11mg
1.13%