Chocolate Sour Cream Cupcakes Recipe

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Homemade cupcakes with a mild chocolate flavor. These moist, light-textured cupcakes are perfect with light and fluffy meringue frosting. The kids will enjoy having these cupcakes decorated for any special occasion.
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  • CAKE:
  • 1/2 cup butter - softened
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 1/4 cups flour
  • 3 tablespoons cocoa powder
  • 1/4 teaspoon salt
  • 1/2 cup sour cream
  • 1 teaspoon white vinegar
  • 1 teaspoon baking soda
  • Sprinkles or candies for decorating (optional)
  • 1 cup sugar
  • 5 egg whites
  • 1/4 teaspoon cream of tartar
  • Pinch of salt
  • 1 teaspoon vanilla
  • 3 drops of almond extract
1 hr
30 mins
1.5 hrs
  • Preheat the oven to 350 degrees F. Line muffin tins with cupcake liners.
  • In a mixing bowl, combine the butter and sugar; cream together on high speed until light and fluffy. This may take 4 or 5 minutes. Scrape sides occasionally.
  • With speed reduced to low, add one egg at a time to the creamed mixture; beat until mixed in after each.
  • Add the vanilla and mix well.
  • In a separate smaller bowl, sift the flour, cocoa powder, and salt together.
  • Add half of the dry ingredient to the creamed butter and sugar mixture and beat on low until well mixed.
  • Add the sour cream and beat into the mixture; then add the remaining dry ingredients and beat on low until everything is well incorporated.
  • In a small bowl combine the vinegar and baking soda; stir until fizzing stops and then add to the batter and beat just until mixed in.
  • Fill the paper lined tins three-quarters full with batter. Bake in preheated oven for 20 to 25 minutes or when a toothpick poked in the middle comes out clean.
  • Allow to cool for ten minutes in the tin; then remove and place the cupcakes on a cooling rack to cool completely.
  • In a saucepan or deep-sided skillet large enough to hold a mixing bowl, bring a couple of inches of water to a slow simmer.
  • In a mixing bowl, whisk the sugar, egg whites, cream of tartar, and salt together until combined.
  • Place the bowl over the simmering water and continue to whisk until the sugar is melted and the mixture is smooth, 2 to 3 minutes. Mixture should be hot to the touch.
  • Remove the egg whites mixture from the simmering water and begin beating at medium-high speed. Beat until whites are cooled and are forming a soft peak.
  • With the mixer on low speed, add the vanilla and almond extract. Increase the speed to medium and continue to beat until the frosting forms stiff peaks and has a glossy sheen.
  • Frost the cooled cupcakes and decorate as desired.
  • If stored in an air-tight container in the refrigerator, the cupcakes and meringue frosting will keep fairly well for a couple of days.
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