CHOCOLATE SOUR CREAM CUPCAKES

Chocolate Sour Cream Cupcakes image

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h40m

Yield 24

Number Of Ingredients 16

Previous Next

2 cups Gold Medal™ all-purpose flour
2/3 cup unsweetened baking cocoa
1 1/4 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon baking powder
3/4 cup shortening
1 1/2 cups granulated sugar
2 eggs
1/2 cup sour cream
1 teaspoon vanilla
1 cup water
4 cups (1 lb) powdered sugar
1 cup butter or margarine, softened
3 to 4 tablespoons milk
1 1/2 teaspoons vanilla
3 oz unsweetened baking chocolate, melted, cooled

Steps:

Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. In medium bowl, stir together flour, cocoa, baking soda, salt and baking powder; set aside.
In large bowl, beat shortening with electric mixer on medium speed 30 seconds. Beat in granulate sugar, about 1/4 cup at a time. Beat 2 minutes longer. Beat in eggs, one at a time, beating well after each addition. Beat in sour cream and vanilla until well blended. On low speed, alternately add flour mixture, about 1/3 of mixture at a time, and water, about 1/2 at a time, beating just until blended.
Divide batter evenly among muffin cups, filling each about 2/3 full.
Bake 20 to 25 minutes or until toothpick inserted in center of cupcake comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks to cool.
In medium bowl, beat frosting ingredients with electric mixer on medium speed until smooth and spreadable. If necessary, stir in additional milk, 1 teaspoon at a time. Spoon frosting into decorating bag fitted with large star tip#6. Pipe frosting onto cupcakes or frost, as desired.

Nutrition Facts : Fat 3 1/2, ServingSize 1 Cupcake, TransFat 1 1/2 g