Sour Cream Chocolate Cupcakes

Cupcake batter prepared from all-purpose flour, sugar, water, sour cream, shortening, baking soda, salt, vanilla extract, baking powder, eggs, and melted chocolate. Batter is spooned into muffin cups and baked until golden brown.

Ingredients -

2 cups All-Purpose Flour
2 cups Sugar
1 cup Water
3/4 cup Sour Cream
1/4 cup Shortening
1-1/4 teaspoons Baking Soda
1 teaspoon Salt
1 teaspoon Vanilla
1/2 teaspoon Baking Powder
2 Eggs
4 ounces unsweetened Chocolate, melted and cooled
1 recipe Chocolate Buttercream Frosting

Preparation:

1. Heat oven to 350 F.

2. Line 36 medium muffin cups with paper baking cups.

3. Beat all the ingredients on low speed, scraping bowl constantly for 30 seconds.

4. Beat on high speed, scraping bowl constantly for 3 minutes.

5. Pour batter into muffin cups, filling each half full.

6. Bake 20 to 25 minutes or until toothpick comes out clean.

7. Remove to wire rack to cool completely.

8. Frost and decorate.

Cupcake Making Tips -

Cultured Butter

Cultured butter is a style of butter that is produced from sour cream. Cultured butter has a pronounced sour flavor and is usually higher in fat content than regular butter.

Cupcake Making Tips -

Sour Cream

Sour cream has a milk fat content around 18%. Sour cream adds a tangy flavor to baked goods and can be used in recipes in place of yogurt.

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