Sour Cream Chocolate Cupcakes

Name: Sour Cream Chocolate Cupcakes
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 24
Cuisine: American
Ingredients: 1 teaspoon baking soda; 114 grams butter, cubed; 480 grams confectioners sugar; 2 eggs; 250 grams all-purpose flour; 115 milliliters sour cream; 400 grams sugar; 113 grams unsweetened chocolate, chopped; 2 teaspoons vanilla extract; 237 milliliters water

Sour Cream Chocolate Cupcakes is a lacto ovo vegetarian dessert. One portion of this dish contains around 2g of protein, 8g of fat, and a total of 253 calories. This recipe covers 4% of your daily requirements of vitamins and minerals. This recipe serves 24. A mixture of sugar, butter, confectioners' sugar, and a handful of other ingredients are all it takes to make this recipe so delicious. It is a very budget friendly recipe for fans of American food. From preparation to the plate, this recipe takes around 50 minutes.

Instructions

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.

Ingredients you will need

Sour Cream

Chocolate

Vanilla

Butter

Sugar

Water

Egg

Equipment you will use

Microwave

Bowl

Combine flour and baking soda; add to the egg mixture and mix well.

Ingredients you will need

Baking Soda

All Purpose Flour

Egg

Add chocolate mixture; beat on high speed for 2-3 minutes.

Ingredients you will need

Chocolate

Fill paper-lined muffin cups two-thirds full.

Equipment you will use

Muffin Liners

Bake at 350° for 18-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Equipment you will use

Toothpicks

Oven

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.

Ingredients you will need

Powdered Sugar

Sour Cream

Chocolate

Cupcakes

Frosting

Vanilla

Butter

Equipment you will use

Microwave

Blender

Bowl

Equipment

Ingredients

Servings:

1teaspoon

baking soda 114grams

butter, cubed 480grams

confectioners' sugar 2

eggs 250grams

all-purpose flour 115milliliters

sour cream 400grams

sugar 113grams

unsweetened chocolate, chopped 2teaspoons

vanilla extract 237milliliters

water

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cream Sherry, Port, and Moscato d'Asti are my top picks for Chocolate Cupcake. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is Cava Mestres Reserva Brut 1312. It has 4.7 out of 5 stars and a bottle costs about 18 dollars.

Cava Mestres Reserva Brut 1312

Pale Straw yellow in color with visible green highlights and fine, elegant bubbles. A clear reflection of the vintage: delicate finesse with intense aromas of white fruit, flowers and fresh cut herbs. On the palate it is fresh, revealing a great balance of sweetness and acidity. Pleasant and easy to drink.