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Chocolate-Sour Cream Cupcakes
Chocolate-Sour Cream Cupcakes

Chocolate-Sour Cream Cupcakes

1 Hr(s) 55 Min(s)
20 Min(s) Prep
1 Hr(s) 35 Min(s) Cook
Doctor up a chocolate cake mix with sour cream and chocolate pudding to make these yummy cupcakes extra moist.
What You Need
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24 servings
Original recipe yields 24 servings
1 pkg. (2-layer size) chocolate cake mix
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 pkg. (3.9 oz.) JELL-O Chocolate Fudge Flavor Instant Pudding
1/2 cup oil
1/2 cup water
4 eggs
1 tsp. vanilla
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
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Let's Make It
1
Heat oven to 350ºF.
2
Beat all ingredients except COOL WHIP in large bowl with mixer until blended.
3
Spoon into 24 paper-lined muffin cups.
4
Bake 30 to 35 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove to wire racks; cool completely.
5
Frost cupcakes with COOL WHIP.
Kitchen Tips
Tip 1
Special Extra
Garnish with grated BAKER'S Semi-Sweet Chocolate just before serving.
Tip 2
Keeping it Safe
Store any leftover cupcakes in the refrigerator.
Nutrition
Calories
190
Calories From Fat
0
% Daily Value*
Total Fat 12g
15%
Saturated Fat 4.5g
23%
Trans Fat 0g
Cholesterol 40mg
13%
Sodium 240mg
10%
Total Carbohydrates 20g
7%
Dietary Fibers 1g
4%
Sugars 13g
26%
Protein 3g
6%
Vitamin A
4%
Vitamin C
0%
Calcium
4%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
24 servings
* 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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