Chocolate Sour Cream Cupcakes

chocolate cupcakes

Submitted by Nikki Howell of Minerva, Ohio

Ingredients for Cupcakes:

  • 2 cups flour
  • 2/3 cup unsweetened baking cocoa
  • 1-1/4 tsp. baking soda
  • 1 tsp. salt
  • 1/4 tsp. baking powder
  • 3/4 cup shortening
  • 1-1/2 cups granulated sugar
  • 2 eggs
  • 1/2 cup sour cream
  • 1 tsp. vanilla
  • 1 cup water

Ingredients for Rich Chocolate Buttercream Frosting:

  • 4 cups powdered sugar
  • 1 cup butter or margarine, softened
  • 3-4 Tbsp. milk
  • 1-1/2 tsp. vanilla
  • 3 oz. unsweetened baking chocolate, melted cooled


  1. Heat oven to 350°. Place paper baking cup in each space of a muffin pan.
  2. In medium bowl, stir together flour, cocoa, baking soda, salt and baking powder; set aside.
  3. In a large bowl, beat shortening with electric mixer on medium speed 30 seconds. Beat in granulated sugar, about 1/4 cup at a time. Beat 2 minutes longer.
  4. Beat in eggs, one at a time, beating well after each addition.
  5. Beat in sour cream and vanilla until well blended.
  6. On low speed, alternately add flour mixture, about 1/3 of the mixture at a time, and water, about 1/2 at a time, beating until just blended.
  7. Divide batter evenly among muffin cups, filling each about 2/3 full. Bake 20 to 25 minutes or until toothpick inserted in the center of the cupcake comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks to cool.
  8. In a medium bowl, beat frosting ingredients with electric mixer on medium sped until smooth and spreadable. If necessary, stir in additional milk, 1 teaspoon at a time. Frost cupcakes as desired.


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