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
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 dozen.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 275 calories, Fat 10g fat (6g saturated fat), Cholesterol 41mg cholesterol, Sodium 123mg sodium, Carbohydrate 46g carbohydrate (35g sugars, Fiber 1g fiber), Protein 2g protein.
BAKER'S ONE BOWL CHOCOLATE FROSTING
Spread this BAKER'S ONE BOWL Chocolate Frosting on cakes, cookies and more. No dessert is complete without our chocolate frosting!
Provided by My Food and Family
Categories Chocolate Recipes
Time 20m
Yield 24 servings, 2 Tbsp. each
Number Of Ingredients 5
Steps:
- Microwave chocolate in large microwaveable bowl on HIGH 1-1/2 min., stirring every 30 sec. Stir until chocolate is completely melted. Cool 5 min.
- Add sugar, butter and vanilla. Gradually add milk, beating constantly with mixer on low speed until blended.
Nutrition Facts : Calories 130, Fat 6 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 10 mg, Sodium 35 mg, Carbohydrate 20 g, Fiber 1 g, Sugar 18 g, Protein 1 g
SOUR CREAM CUPCAKES
Provided by Anne Burrell
Time 1h35m
Yield 12 cupcakes
Number Of Ingredients 15
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.
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.
BAKER'S ONE BOWL CHOCOLATE CAKE RECIPE
Enjoy an easy cleanup with BAKER'S ONE BOWL Chocolate Cake Recipe. You may find our BAKER'S ONE BOWL Chocolate Cake Recipe tastes better than cake mix.
Provided by My Food and Family
Categories Recipes
Time 55m
Yield Makes 16 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Add eggs, 1 at a time, beating with electric mixer on low speed after each addition until well blended. Add vanilla; mix well.
- Add 1/2 cup of the flour, the baking soda and salt; beat until well blended. Add remaining 2 cups flour alternately with water, beating until well blended after each addition. Pour evenly into 2 greased and floured 9-inch round cake pans.
- Bake 35 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min.; remove from pans. Cool completely on wire racks. Spread with your favorite frosting, if desired. (NOTE: Nutrition information is for unfrosted cake.)
Nutrition Facts : Calories 290, Fat 13 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 65 mg, Sodium 220 mg, Carbohydrate 40 g, Fiber 1 g, Sugar 24 g, Protein 4 g
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