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Desserts

Mahogany Sour Cream Cupcakes

photo by:kraft
Sour cream gives these cupcakes their super moistness. Their lusciousness comes from unsweetened chocolate and a blend of brown and granulated sugars.
time
prep:
30 min
total:
50 min
servings
total:
18 servings

What You Need

3
oz.  BAKER'S Unsweetened Chocolate
1/2
cup  water
1
container  (8 oz.) BREAKSTONE'S or KNUDSEN Sour Cream
1-3/4
cups  flour
2
tsp.  CALUMET Baking Powder
1/2
tsp.  baking soda
1/2
cup  butter or margarine, softened
1
cup  granulated sugar
1/2
cup  packed brown sugar
3
 eggs
2
tsp.  vanilla

Make It

HEAT oven to 350ºF.

MICROWAVE chocolate and water in large microwaveable bowl on HIGH 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted and mixture is well blended. Cool to room temperature. Stir in sour cream.

MIX next 3 ingredients. Beat butter and sugars in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, beating well after each. Gradually beat in flour mixture alternately with chocolate mixture. Blend in vanilla.

SPOON into 18 paper-lined muffin cups.

BAKE 20 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove from pans to wire racks; cool completely.

Kraft Kitchens Tips

Size-Wise
With their built-in portion control, these moist chocolate cupcakes can be enjoyed on occasion.
Special Extra
Finish off the cupcakes with a simple chocolate frosting. Microwave 1 pkg. (4 oz.) BAKER'S Unsweetened Chocolate in large microwaveable bowl on HIGH 1-1/2 min., stirring every 30 sec. Stir until chocolate is completely melted. Cool 5 min. Add 1 lb. powdered sugar, 1/2 cup softened butter and 2 tsp. vanilla; beat with mixer until blended. Gradually beat in 1/3 cup milk. Spread onto cooled cupcakes. Keep refrigerated.
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