Sour Cream Chocolate Cupcakes Recipes

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.

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.

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.

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.

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.

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.

Steps:

• Preheat the oven to 350 degrees F.
• Combine the flour, baking powder and salt in a large bowl. Set aside.
• Combine the butter and sugar in a stand mixer fitted with the paddle attachment and beat until light and fluffy. Turn the mixer off and scrape down the sides of the bowl.
• One at a time, beat in the eggs, then slowly add the vanilla, milk and sour cream. Scrape down the sides of the mixer bowl as needed. With the mixer on medium speed, gradually add the flour mixture.
• Line a muffin tin with paper muffin cups. Fill the muffin cups about two-thirds of the way with batter.
• Bake for about 20 minutes, rotating the muffin tin halfway through and checking to make sure everything is going along great.
• The cupcakes are done when a toothpick inserted into the middle of a cake comes out clean. Remove from the oven and let cool completely on a wire rack, then frost with Cream Cheese Frosting and decorate with candy or sprinkles.
• Beat together the cream cheese, butter, powdered sugar, vanilla and lemon juice in a stand mixer or with a hand mixer until light and fluffy.

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.

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.

Steps:

• Heat oven to 350ºF.
• Beat all ingredients except COOL WHIP in large bowl with mixer until blended.
• Spoon into 24 paper-lined muffin cups.
• Bake 30 to 35 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove to wire racks; cool completely.
• Frost cupcakes with COOL WHIP.

Steps:

• Preheat oven to 350* F. Line 24 muffin cups with paper liners and set aside.
• In a microwave-safe bowl, combine chocolate and butter. Heat for 1 minute and stir. Heat for an additional 30 seconds and stir; repeat heating for 30 seconds and stirring until chocolate mixture is nearly smooth.
• In a large mixing bowl, beat together the eggs, sugar, water, sour cream, and vanilla. Combine flour and baking soda in a small bowl and add to egg mixture. Add chocolate mixture and beat on high for 2-3 minutes.
• Fill paper liners 2/3 full of batter. Bake at 350* F for 18-20 minutes or until toothpick tests clean. Allow to cool in pans for 10 minutes; remove cupcakes to wire racks and cool completely.
• To make frosting, combine chocolate and butter in a microwave-safe bowl. Heat for 1 minute and stir. Heat for an additional 30 seconds and stir; repeat heating for 30 seconds and stirring until chocolate mixture is nearly smooth. Cool for 10 minutes.
• Using a hand mixer, beat powdered sugar, sour cream, and vanilla into chocolate mixture on low until smooth. Frost the cooled cupcakes.
• Store cupcakes in the refrigerator. Garnish with chocolate curls before serving, if desired.