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Chocolate & Sour Cream Cupcakes

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Chocolate and Sour Cream Cupcakes

Chocolaty and super moist cupcakes will be a huge hit at any occasion.

 

Yield

12 servings

Prep

20 min

Cook

20 min

Ready

1 hrs
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
5 ounces semi-sweet chocolate
semi-sweet, null, null
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2 ounces unsweetened chocolate
baking
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cup margarine
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¾ cup sour cream
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cup brown sugar
packed
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¼ cup light corn syrup
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1 large eggs
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2 teaspoons vanilla extract
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1 ½ cups all-purpose flour
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1 teaspoon baking soda
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¼ teaspoon salt
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½ cup chocolate chips
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Ingredients

Amount Measure Ingredient Features
144.5 ml/g semi-sweet chocolate
semi-sweet, null, null
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57.8 ml/g unsweetened chocolate
baking
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79 ml margarine
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177 ml sour cream
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158 ml brown sugar
packed
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59 ml light corn syrup
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1 each eggs
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1E+1 ml vanilla extract
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355 ml all-purpose flour
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5 ml baking soda
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1.3 ml salt
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118 ml chocolate chips
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 60g (2.1 oz)
Amount per Serving
Calories 21553% from fat
 % Daily Value *
Total Fat 13g 19%
Saturated Fat 5g 26%
Trans Fat 0g
Cholesterol 22mg 7%
Sodium 182mg 8%
Total Carbohydrate 8g 8%
Dietary Fiber 1g 6%
Sugars g
Protein 7g
Vitamin A 7% Vitamin C 0%
Calcium 3% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
 

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