Chocolate Cupcakes
Cupcakes have never been more popular — and this recipe is no exception. Sink your teeth into these chocolate cupcakes that are a deviation from the norm. They’re infused with sour cream for an extra kick. Dive in!
Ingredients
- 3/4 cup(s) Chocolate curls for garnish
- 1/4 cup(s) butter, cubed
- 4 (1 oz.) unsweetened chocolate squares
- 2 eggs
- 2 cup(s) sugar
- 8 floz water
- 3/4 cup(s) sour cream
- 1 teaspoon(s) vanilla extract
- 2 cup(s) all- purpose flour
- 1 teaspoon(s) baking soda
- 1/4 cup(s) butter, cubed
- 4 cup(s) (1 oz.) unsweetened chocolate squares
- 4 cup(s) powdered sugar, sifted
- 1/2 cup(s) sour cream
- 2 teaspoon(s) vanilla extract
Instructions
-
Preheat oven to 350 degrees.
-
Line cupcake pans with paper baking cups.
-
Beat cake mix, water, fat free sour cream, and egg whites or egg substitute in large bowl on low speed for 30 seconds.
-
Increase speed to medium speed and continue beating for 2 minutes, scraping bowl occasionally.
-
Divide batter between the 24 cupcake cups.
-
Bake for about 17 minutes or until toothpick inserted in center comes out clean.
-
Cool completely.
-
Dust the tops of the cupcakes with powdered sugar using a sifter, sugar shaker, or wire mesh strainer.
Nutrition
Calories: 7264.25kcalCarbohydrates: 1095.49gProtein: 79.17gFat: 288.5gSaturated Fat: 172.52gCholesterol: 725.52mgSodium: 2289.48mgFiber: 45.48gSugar: 820.77g
Tried this recipe?Let us know how it was!