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    Sour Cream Chocolate Cupcakes

    Source of Recipe

    Cream Cheese or Sour Cream

    List of Ingredients

    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 (recipe follows)


    1. Preheat the oven to 350*F (180*C). Line cupcake pans with 18 to 20 paper
    liners. Set aside.
    2. 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
    3 minutes. Pour the batter into the prepared cupcake pans, filling each
    cupcake liner three-quarters full.
    3. 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.
    4. Frost the tops of cooled cupcakes with the Sour Cream Frosting.

    Makes 18 to 20 cupcakes.

    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

    1. 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
    2. 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.




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