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'Cake-mix-easy', fix-'em-up and call 'em
homemade sour cream cupcakes with yummy chocolate sour cream
frosting.
Sour Cream Chocolate
Cupcakes
- Sour Cream Cupcakes:
1 (18.5-ounce) package plain devil's food cake mix
3 tablespoons unsweetened cocoa powder
1 cup sour cream
1/2 cup vegetable oil
1/2 cup water or cooled coffee
3 large eggs
2 teaspoons vanilla extract
-
- Sour Cream Frosting:
- 1/4 cup butter
3 ounces semisweet or bittersweet chocolate, finely chopped
1/2 cup sour cream
2 1/4 cups powdered sugar, sifted
2 tablespoons hot water or coffee
1 teaspoon vanilla extract
- Preheat the oven to 350°F (175°C). Line
cupcake pans with 18 to 20 paper liners. Set aside.
- In a large mixing bowl, beat the cake
mix, cocoa powder, sour cream, oil, water or coffee, eggs, and
vanilla with an electric mixer on medium speed for 3 minutes.
Pour the batter into the prepared cupcake pans, filling each
cupcake liner three-quarters full.
- Bake for 28 to 30 minutes or until a wooden
pick inserted in center of a cupcake comes out clean. Cool in
pan for 5 minutes, then remove cupcakes and cool completely on
wire racks.
- Frost the tops of cooled cupcakes with
the Sour Cream Frosting.
- For Sour Cream Frosting: Melt the butter
and chocolate in a small saucepan over low heat, stirring until
mixture has melted. Remove from heat and cool slightly. Stir
in the sour cream.
- Transfer mixture to a large mixing bowl.
Add the powdered sugar and water or coffee and vanilla and beat
until mixture is smooth, adding more powdered sugar or hot water/coffee
if needed to obtain a spreading consistency. Frost the tops of
cupcakes.
Makes 18 to 20 cupcakes.
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