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Chocolate and Sour Cream Cupcakes

Chocolate and Sour Cream Cupcakes

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













Trans-fat Free


5 ounces semi-sweet chocolate
semi-sweet, null, null
2 ounces unsweetened chocolate
cup margarine
¾ cup sour cream
cup brown sugar
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


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



about 7 years

Made these muffins the day before yesterday, and got rave reviews. The muffins were so chocolaty and moist, I used 1/2 cup brown sugar instead of 2/3 cup, also used honey to replace corn syrup. For the flour, I used 1 1/4 cups of whole wheat flour and 1/4 cup of white flour. The muffins came out soft and delicious. Will be making these yummy treats again real soon.


about 7 years

YUMMMM! Moist, not too sweet! Delicious!

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Nutrition Facts

Serving Size 60g (2.1 oz)
Amount per Serving
Calories 21553% of calories 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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