← Back to Search Results American
chocolate-sour-cream-cupcake-batter

Photo by: Joseph De Leo
Comments: 1
 

Recipe

This batter produces a light, moist dark chocolate cupcake. As all good basic chocolate cupcakes should, these have flat tops, perfect for slathering with creamy fudge frosting They can also be swirled with a mound of marshmallow-like frosting, covered with peppermint icing, or filled with a generous amount of chocolate mousse.

Yield : Makes enough batter for 18 regular cupcakes, 12 big-top cupcakes, 12 extra-large cupcakes, or 60 mini-cupcakes
Prep Time : About 10 minutes

Ingredients

  • 3 ounces unsweetened chocolate, chopped
  • 1 cup unbleached all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (1 stick) unsalted butter, at room temperature
  • 1¼ cups sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup sour cream
  • ½ cup water

Directions

Put the chocolate in a heatproof bowl or the top of a double boiler and place it over, but not touching, a saucepan of barely simmering water (or the bottom of the double boiler). Stir until the chocolate is melted and smooth. Remove from the water and set aside to cool slightly.

Sift the flour, baking powder, baking soda, and salt into a medium bowl and set aside.

In a large bowl, using an electric mixer on medium speed, beat the butter and sugar until smoothly blended and creamy, about 2 minutes. Stop the mixer and scrape the sides of the bowl as needed during mixing. On low speed, mix in the melted chocolate. On medium speed, add the eggs one at a time, mixing until each is blended into the batter. Add the vanilla and beat until the mixture looks creamy and the color has lightened slightly, about 1 minute. Mix in the sour cream until no white streaks remain. On low speed, add half of the flour mixture, mixing just to incorporate it. Mix in the water. Mix in the remaining flour mixture until it is incorporated and the batter looks smooth. The batter is ready to bake, or for additions such as nuts, fruit, chocolate chips, or other flavorings.


© 2005 Elinor Klivans
 

Nutritional Information

Nutrients per serving (% daily value)

This recipe serves 18.

168kcal (8%)
25mg (2%)
0mg (0%)
62mcg RAE (2%)
65mg
18mg
2g
14g
1g
21g
40mg (13%)
96mg (4%)
6g (28%)
9g (14%)
1mg (7%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
  • Hzlb

    12.10.10 Flag comment

    I purchased cupcakes by E Klivans and was excited while looking through the cookbook UNTIL i made the biggest mistake...
    I actually, have the batter prepared but went to check what Oven Temp should be and cooking length It is not included with this recipe online or in the book
    So, have to wing it and fingers crossed i guess correctly---- Hzl B

 

Explore Cookbooks on Cookstr

living-raw-food Living Raw Food
by Sarma Melngailis
secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
new-american-table New American Table
by Marcus Samuelsson
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
mom-a-licious Mom-a-Licious
by Domenica Catelli
baked-explorations Baked Explorations
by Matt Lewis
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
daves-dinners-a-fresh-approach-to-home-cooked-meals Dave's Dinners: A Fresh App...
by Dave Lieberman
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?