SOUR CREAM CHOCOLATE CUPCAKES

Sour Cream Chocolate Cupcakes image

Sour cream adds rich flavor and tender texture to these classic chocolate cupcakes.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 55m

Yield 36

Number Of Ingredients 16

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Ingredients

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
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

Steps:

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.
Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove from pan; place on cooling rack. Cool completely.
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 Facts : Calories 240, Carbohydrate 32 g, Cholesterol 30 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Cupcake, Sodium 160 mg

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