Sour Cream Chocolate Cupcakes Recipes

SOUR CREAM CHOCOLATE CUPCAKES

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.

SOUR CREAM CHOCOLATE CUPCAKES

Steps:

• In a microwave, melt butter and chocolate; stir until smooth. Cool for 10 minutes. In a large bowl, beat the eggs, sugar, water, sour cream and vanilla. Combine flour and baking soda; add to the egg mixture and mix well. Add chocolate mixture; beat on high speed for 2-3 minutes. , Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large microwave-safe bowl, melt butter and chocolate; stir until smooth. Cool for 10 minutes. With a portable mixer, beat in the confectioners' sugar, sour cream and vanilla on low until smooth. Frost cupcakes. Store in the refrigerator.

SOUR CREAM CHOCOLATE CUPCAKES

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.

SOUR CREAM CUPCAKES WITH CHOCOLATE CREAM CHEESE ICING, PRETZELS AND POTATO CHIPS

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F.
• Combine the flour, baking powder and salt in a large bowl. Reserve.
• In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar. Beat the butter and sugar together on medium-high speed until they are light and fluffy. Turn the mixer off and scrape down the sides of the bowl.
• Beat in the eggs, 1 at a time. Slowly add the vanilla, sour cream and milk. Scrape down the sides of the bowl, as needed. With the mixer on medium speed, gradually mix in the flour.
• Line a muffin tin with paper muffin cups. Divide the batter evenly among the lined cups, filling each about two-thirds of the way.
• Bake until a toothpick comes out clean when inserted into the middle of a cake, about 20 minutes. Check about halfway through the baking process to make sure everything is going along great and also rotate the tin.
• Remove from the oven and let cool completely on a wire rack before frosting and decorating.
• For the icing: Beat together the cream cheese, butter, powdered sugar, vanilla and lemon juice in a stand mixer on medium-high speed (or with a hand mixer) until light and fluffy, 3 to 4 minutes. Divide the icing between two bowls. Melt the chocolate over a double boiler and set aside to slightly cool. Add the melted chocolate to one of the bowls of cream cheese icing and thoroughly mix to combine. Fill one pastry bag fitted with a star tip with the chocolate cream cheese icing, and another fitted with a star tip with the regular cream cheese icing.
• To garnish: Fill a pastry bag with the chocolate-hazelnut spread. Cut a small hole in the center of each cupcake and fill with the chocolate hazelnut spread. Pipe some of the regular cream cheese frosting onto half of the top of the cupcake, and some of the chocolate frosting on the other half so it's two-toned, like a black-and-white cookie. Garnish with hazelnuts, pretzels, potato chips and flaked sea salt.

SOUR CREAM CUPCAKES

Steps:

• Preheat the oven to 350 degrees F.
• Combine the flour, baking powder and salt in a large bowl. Reserve.
• In the bowl of a stand mixer combine the butter and sugar. Using the paddle attachment beat the butter and sugar together until they are light and fluffy. Turn the mixer off and scrape down the sides of the bowl.
• Beat in the eggs, 1 at a time. Slowly add the vanilla, milk and sour cream. Scrape down the sides of the bowl, as needed. With the mixer on medium speed, gradually mix in the flour.
• Line a muffin tin with paper muffin cups. Fill the muffin cups about 2/3 of the way, dividing the batter evenly among the lined cups.
• Put in the preheated oven and bake for about 20 minutes. Check about halfway through the baking process to make sure everything is going along great and also rotate the muffin tin.
• The cupcakes are done when a toothpick comes out clean when inserted into the middle of a cake. Remove from the oven and let cool completely on a wire rack, then frost and decorate.
• Put the chocolate chips in a heat-proof bowl. Put 1-inch of water in a saucepan and put the bowl of chips on top of the pan. Bring the water to a boil over medium heat. Gently stir the chips around until they are 3/4 of the way melted. Remove the bowl from the saucepan and stir occasionally until all the chips have melted.
• In the bowl of a stand mixer with the paddle attachment, beat the butter until light and fluffy. Scrape down the sides and add the powdered sugar, vanilla and salt. Beat on low speed until the mixture is combined. Then turn the mixer speed to medium-high and beat for 30 seconds. Turn down the mixer and add the chocolate gradually. Turn up the mixer again and beat until the chocolate is completely incorporated and the frosting is light and fluffy.

CHOCOLATE CUPCAKES

Steps:

• Preheat oven to 350 degrees. Line 12-cup standard muffin tin with paper liners.
• Into a medium bowl, sift together cocoa, flour, baking powder, and salt; set aside. In a mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each, then beat in vanilla. With mixer on low speed, add flour mixture in two batches, alternating with sour cream and beginning and ending with flour.
• Pour batter into cups, filling each 3/4 full. Bake until a toothpick inserted in centers comes out clean, 20 to 25 minutes.
• Cool in pan 5 minutes; transfer to a wire rack to cool completely, then spread with Easy White Icing using a table knife or small offset spatula. Decorate with sprinkles, if desired.

CHOCOLATE SOUR CREAM CUPCAKES

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.

CREAM FILLED CHOCOLATE CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins.
• Sift flour, 2 cups white sugar, cocoa powder, baking powder, and salt together in a large bowl. Beat vegetable oil, buttermilk, eggs, and 1 teaspoon vanilla extract into the flour mixture using an electric hand mixer on medium until smooth, about 3 minutes.
• Stir baking soda and hot water together in a small bowl; mix into batter. Pour batter into muffin cups to 2/3 full.
• Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
• Beat shortening, 1/2 cup white sugar, milk, 1 tablespoon water, 1 teaspoon vanilla extract, and salt together in a bowl using an electric hand mixer until smooth, 5 to 7 minutes. Add confectioners' sugar; beat until fully incorporated, 3 to 5 minutes.
• Insert frosting into cupcakes using a pastry tube fitted with a rosette tip. Frost the tops of cupcakes with remaining frosting.

SOUR CREAM CUPCAKES

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Grease muffin pans or line with paper liners.
• Whisk the flour, baking powder, and baking soda together in a bowl; set aside.
• Beat the shortening and sugar together in a bowl until creamy. Beat in the eggs one at a time, followed by the sour cream and vanilla extract. Stir in the flour mixture until no dry lumps remain. Pour into the prepared muffin pans.
• Bake in the preheated oven until golden and a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool completely on a wire rack before serving.

SOUR CREAM CUPCAKES

Steps:

• Preheat oven to 350.
• In a bowl, combine flour, baking powder, sugar, butter, eggs, sour cream, and vanilla. Beat at low speed for about 4 minutes. Place empty cupcake wrappers into muffin tin. Fill wrappers about 1/2 full. Bake at 350 for 15 minutes.
• Cool and frost with favorite frosting.

CHOCOLATE CREAM CUPCAKES

Steps:

• Prepare and bake cake mix according to package directions for cupcakes, using 20 paper-lined muffin cups. Cool completely., Meanwhile, in a small bowl, prepare pudding mix according to package directions. Press plastic wrap onto surface of pudding; refrigerate until cold., Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a small pastry tip. Transfer pudding to bag. Using a wooden or metal skewer, poke a hole through bottom of cupcake liners. Push tip through hole and pipe filling into cupcakes., In a microwave, melt chocolate chips and butter; stir until smooth. Whisk in confectioners' sugar and water. Dip tops of cupcakes into glaze. If desired, pipe designs on cupcakes.