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Sour Cream Chocolate Cupcakes

My husband and I love these classic moist, chocolaty cupcakes. The sour cream is definitely the ingredient that give them their distinction. —Alicsa Mayer, Alta Vista, Kansas
  • Total Time
    Prep: 30 min. Bake: 20 min. + cooling
  • Makes
    2 dozen


  • 1/4 cup butter, cubed
  • 4 ounces unsweetened chocolate, chopped
  • 2 large eggs
  • 2 cups sugar
  • 1 cup water
  • 3/4 cup sour cream
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 cup butter, cubed
  • 4 ounces unsweetened chocolate, chopped
  • 4 cups confectioners' sugar
  • 1/2 cup sour cream
  • 2 teaspoons vanilla extract


  • 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.
Nutrition Facts
1 each: 275 calories, 10g fat (6g saturated fat), 41mg cholesterol, 123mg sodium, 46g carbohydrate (35g sugars, 1g fiber), 2g protein.

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  • greenmachine49
    Sep 21, 2020

    I found these cupcakes to be one of the best I have ever made. Served them for both of my children's weddings! Followed the recipe and they came out great! I would like to try it in a 9 x 13 pan.

  • Kathleen
    Mar 17, 2018

    By far the worst cupcake recipe ever. I followed the direction exactly although I was concerned about the amount of sugar, no salt, and minimal baking soda. I had to cook them for 24 minutes versus 18 - 20 for them to set. They spilled over versus rising and consequently stuck to the muffin tin making it impossible to get them out of tin without damaging them. As I suspected, they were too sweet, and without any real chocolaty flavor. Such a disappointment as I was baking them to take to a St. Patrick's day party.

  • Distinctively_Me
    Dec 16, 2015

    The cupcakes were amazing, I absolutely recommend!! Followed the recipe exactly, and they came out perfect!! I wouldn't change a singke thing. Sooo good!!!

  • NessyPants
    Aug 12, 2012

    I loved this recipe! The cupcakes we so moist and yummy! The only change I made was halfing the frosting and it came out that I had just enough and definitly not too much. I made them for my parents BBQ as an alternative to white cake and those that tried them loved them!

  • sherry_vinigrette
    Jun 27, 2012

    The cupcakes and frosting were Deelicious! After melting the butter and chocolate for the batter and frosting, each separately, I cooled it in the frig until it was quite thick - for about 25 minutes - but making sure it was still pliable/mixable. I didn't have any problems with runny batter or frosting. And the directions for the frosting say specifically to "beat in the confectioners' sugar , etc...", meaning to beat INTO the butter chocolate mixture. I had to read that lilne a few times myself! Oh well! I would recommend this cupcake, my family loved it. Yummy!!!

  • JulieWhitman
    Jun 16, 2012

    Recipe said it would make 18-20. I filled 24 and they overflowed. Look horrible! Feel like something is off.

  • gr8singer
    Feb 2, 2012

    So moist and delicious! But why no salt in this recipe? And the frosting directions don't seem complete. Add the cooled chocolate mixture to the creamed sugar I assumed.Absolutely delicious cupcakes.

  • 5bells
    Nov 29, 2011

    Just didn't work for me...sunk horribly and just looked bad...

  • Melissa Schanck
    Jan 16, 2011

    I thought these cupcakes were fantastic. Instead of the unsweetened chocolate, i substituted semi-sweet mini chocolate chips. I also used Ideal confectioners' sugar, it is a sugar-substitute that made the frosting a little healthier. Overall, this recipe was a success!

  • abeaty10
    Aug 16, 2010

    When I tasted the batter it seemed pretty dull and the actual cupcake also seemed a little flat but with the frosting it was very yummy and moist. I would definitely make these again