Tuesday, January 5, 2016

Chocolate Sour Cream Cupcakes

Well, the Cookie Series is officially over, but there's still plenty of room for desserts on my blog!

For the first post of 2016, I wanna share a cupcake recipe with you. Enjoy!




  • 2 cups flour
  • 2/3 cup unsweetened cocoa powder
  • 1 1/4 tsp. baking soda
  • 1 tsp. salt
  • 1/4 tsp. baking powder
  • 3/4 cup shortening
  • 1 1/2 cup granulated sugar
  • 2 eggs
  • 1/2 cup sour cream
  • 1 tsp. vanilla
  • 1 cup water

  • 4 cups (1 pound) powdered sugar
  • 1 cup butter or margarine, softened
  • 3 to 4 Tbsp. milk
  • 1 1/2 tsp. vanilla
  • 3 ounces unsweetened baking chocolate, melted, cooled

  1. Preheat oven to 350. Line each muffin cup (in a 24 cup pan) with a paper cupcake/baking cup.
  2. Stir the flour, cocoa powder, baking soda, salt and baking powder together and set aside.
  3. Beat the shortening in an electric mixer (on medium speed) for about 30 seconds. Then, add the sugar 1/4 cup at a time. Beat for 2 more minutes.
  4. Next, slowly add the eggs one a time while the mixer is still running. Then add the sour cream and vanilla. 
  5. Turn mixer to slow speed and alternate between the flour mixture and the water. 
  6. Once the batter is ready, pour it into the muffin cups, filling each one about 2/3 of the way.
  7. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool for 5 minutes, and then remove them from the pans and set them on a cooling rack.
  9. If you want to make the frosting, simply beat the ingredients in a mixer until it forms a smooth, spreadable frosting. If it's too thick, add milk 1 tsp. at a time until it reaches the right consistency.
  10. Enjoy your yummy cupcakes!

Thanks to The Big Book of Cupcakes for its wonderful recipe!

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