Double Chocolate Sour Cream Cupcakes

Double Chocolate Sour Cream Cupcakes image

PREP TIME:

30

TOTAL TIME:

45

SERVINGS

20

Ingredients

    Cupcakes
  • 1 cup all-purpose flour
  • 1/2 cup plus 2 Tbsp. unsweetened cocoa powder
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 cup semi-sweet chocolate chips
  • 1 stick unsalted butter
  • 1 cup sugar
  • 2 large eggs
  • 1 tsp. pure vanilla extract
  • 1/2 cup Hood® Sour Cream
  • 1 1/2 cup Hood® Whole Milk in the LightBlock Bottle
    • Frosting
  • 1 1/2 sticks unsalted butter
  • 1 1/2 cup Hood® Sour Cream
  • 3 1/4 cups powdered sugar
  • 1 tsp. pure vanilla extract
  • unsweetened cocoa powder, sifted for garnish, optional

Directions

  • STEP 1

    Make sure all ingredients are at room temperature to start. Preheat oven to 350 degrees F. Prepare cupcake pans by lining them with cupcake liners.

  • STEP 2

    Sift the flour, cocoa powder, baking powder, baking soda, and salt together. Mix in the chocolate chips with the dry ingredients and set aside.

  • STEP 3

    In the bowl of a large stand mixer, cream the butter until it is smooth and has no lumps. Add in the granulated sugar and mix on high until light and fluffy.

  • STEP 4

    Add in the eggs one at a time, making sure to scrape the sides and bottom of the bowl after each addition. Add in the vanilla. Once the eggs are fully incorporated, slowly add in the sour cream.

  • STEP 5

    Add in half the sifted dry ingredients and mix only until incorporated. Add the milk and then remainder of the dry ingredients, making sure to combine but not over mix.

  • STEP 6

    Fill each cupcake liner about 1/2 to 3/4 full with the batter. The batter will be very thick. Bake for 12-15 minutes, or until the cakes spring back to the touch. Allow to completely cool before frosting.

  • STEP 7

    For the Frosting: Make sure the ingredients are at room temperature before starting. In the bowl of a standing mixer, cream the butter until it is smooth and has no lumps. Add in the sour cream and combine with the butter. Slowly add in the sifted confectioner's sugar until completely combined. Add in the vanilla. Mix on high until light and fluffy.

  • STEP 8

    Frost the cupcakes just before serving and top with fresh strawberries or blueberries.

Per serving: Calories: 308, Carbohydrate: 41 grams, Fat: 16 grams, Saturated fat: 10 grams, Protein: 3 grams, Cholesterol: 58 milligrams, Sodium: 121 milligrams, Calcium: 42 milligrams.

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