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Sour Cream Chocolate Cupcakes

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By Betty Crocker Kitchens
Updated Aug 14, 2006
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Sour cream adds rich flavor and tender texture to these classic chocolate cupcakes.

Sour Cream Chocolate Cupcakes

  • Prep Time 30 min
  • Total 55 min
  • Servings 36
  • Ingredients 16
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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
Make With
Gold Medal Flour

Instructions

  • Step 
    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.
  • Step 
    2
    Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove from pan; place on cooling rack. Cool completely.
  • Step 
    3
    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.

Nutrition

240 Calories
11 g Total Fat
2 g Protein
32 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Cupcake
Calories
240
Calories from Fat
100
Total Fat
11 g
Saturated Fat
6 g
Cholesterol
30 mg
Sodium
160 mg
Potassium
70 mg
Total Carbohydrate
32 g
Dietary Fiber
1 g
Protein
2 g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
4%
4%
Exchanges:
1 Starch; 1 Fruit; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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