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Mahogany Sour Cream Cupcakes
Mahogany Sour Cream Cupcakes

Mahogany Sour Cream Cupcakes

35 Min(s)
15 Min(s) Prep
20 Min(s) Cook
What You Need
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18 servings
Original recipe yields 18 servings
3 squares 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 (1 stick) butter or margarine
1/2 cup firmly packed brown sugar
1 cup granulated sugar
3 egg s
2 tsp. vanilla
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Let's Make It
1
Microwave chocolate and water in large microwavable bowl on HIGH 1 to 2 minutes until chocolate is almost melted, stirring halfway through heating time. Stir until chocolate is completely melted. Cool thoroughly; stir in sour cream.
2
Mix flour, baking powder and baking soda; set aside. Beat butter and sugars until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add flour mixture alternately with chocolate mixture, beating well after each addition. Stir in vanilla. Spoon batter into greased or paper lined muffin pans, filling each cup 1/3 full.
3
Bake at 350°F for 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely on wire racks. Frost with Easy Fudge Frosting. Makes 18 cupcakes.
4
Stove Top Variation: Heat chocolate and water in saucepan on very low heat, stirring constantly, until chocolate is melted and mixture is smooth.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
18
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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