Chocolate & Sour Cream Cupcakes
Chocolaty and super moist cupcakes will be a huge hit at any occasion.
Yield
12 servingsPrep
20 minCook
20 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | ounces |
semi-sweet chocolate
semi-sweet, null, null |
|
| 2 | ounces |
unsweetened chocolate
baking |
|
| ⅓ | cup | margarine |
|
| ¾ | cup | sour cream |
|
| ⅔ | cup |
brown sugar
packed |
*
|
| ¼ | cup | light corn syrup |
|
| 1 | large | eggs |
|
| 2 | teaspoons | vanilla extract |
|
| 1 ½ | cups | all-purpose flour |
|
| 1 | teaspoon | baking soda |
|
| ¼ | teaspoon | salt |
|
| ½ | cup | chocolate chips |
*
|
Trans-fat Free
Directions
Mix semisweet chocolate, baking chocolate, and margarine together; melt carefully in microwave or over simmering water in double boiler. Allow to cool to lukewarm.
Mix sour cream, sugar, corn syrup, egg and vanilla. Blend with melted chocolates.
Blend flour, soda and salt; add the chocolate mixture and blend very well. Add the chocolate chips.
Pour batter into 12 paper-lined or greased muffin tins. Bake in preheated 400 degree F oven for about 20 minutes. Remove from muffin tins and allow to cool on wire racks.
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