Sour Cream Chocolate Cupcakes

Rich chocolate cupcakes made with real sour cream and Prairie Farms chocolate milk.
Cuisine: American
Course: Desserts, Snacks
No ratings yet
Print
Whisk Icon
Prep Time 20 minutes
Stopwatch Icon
Total Time 55 minutes
Silverware Icon
24 cupcakes

Ingredients:

  • 1 Cup Prairie Farms unsalted butter softened
  • 4 oz semi sweet baking chocolate
  • 4 Large eggs
  • 1 1/4 Cups sugar
  • 4 tsp vanilla extract
  • 1 Cup Prairie Farms sour cream room temp
  • 1 Cup Cocoa powder, unsweetened
  • 1 1/4 Cups all-purpose flour
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 Cup Prairie Farms Chocolate Milk

Frosting

  • 1 Cup Prairie Farms unsalted butter softened
  • 3 tsp vanilla extract
  • 4 Cups confectioner's sugar, sifted
  • 4 Tbsp Prairie Farms milk

Directions:

Cupcakes

  • Position rack in center of oven and preheat oven to 350°F. Line two 12-cupcake pans with paper cupcake liners.
  • In the microwave safe bowl, add butter and chocolate. Microwave in 20 second increments, stirring each time, until melted and smooth. Set aside to cool slightly.
  • Using a stand mixer, blend eggs, sugar, vanilla, and sour cream on medium speed until creamy.
  • In a medium bowl, sift cocoa powder, flour, baking soda, baking powder, and salt together until combined. Set aside.
  • Add melted chocolate to the wet ingredients and whisk briefly to blend. Next add dry ingredients, about 1/4 cup at a time and mix on low to blend. Don't over mix, batter will be thick.
  • Fill cupcake liners 2/3 of the way full with batter. Bake for 15-18 minutes. Cool completely on a wire rack.

Buttercream Icing

  • Cream butter using a paddle attachment with a stand mixer until smooth and fluffy. Gradually beat in confectioners sugar until incorporated. Beat in vanilla extract. To make a chocolate buttercream, add 2/3 cup of cocoa powder and mix well. Add an extra tsp of milk to thin, if needed.
  • Ice cupcakes with a spatula or for a more polished look, use a decorator tip with an icing bag and pipe large swirls on top. Add sprinkles or sugar crystals to finish. Refrigerate to set/store.

More Recipes To Try

Pistachio Cupcakes with Cream Cheese Frosting

Turn basic vanilla cupcakes fancy by making a Pistachio Cream filling using Prairie Farms Heavy Cream. Top it off with a tangy Cream Cheese frosting for the perfect balance of flavors.

Lemonade Scones with Lemon Curd and Cream

Prairie Farms Lemonade and Heavy Cream come together to bring you a delicious scone recipe that only takes 3 ingredients. Paired with fresh lemon curd and cream, and you have a dessert fit for a queen!

Frosted Lemonade

Blending Prairie Farms Lemonade with Vanilla Ice Cream makes a creamy, tangy treat that will brighten any day.

Lemonade Iced Tea

Combine Prairie Farms Lemonade and Iced Tea for a refreshing, easy drink.

Chef Nathaniel Reid’s Blueberry Sour Cream Pie

Chef Nathaniel Reid created a pie that is perfect for any seasonal fruit you may have on hand, using fresh fruit and Prairie Farms Sour Cream.

Cajun Shrimp and Grits

This classic Southern dish is full of flavor and so easy to make. Prairie Farms Whole Milk and Pepper Jack Cheese make the perfect cheesy grits to go with these cajun spiced shrimp.

Scroll to Top