Sour Cream Chocolate Cupcakes


Sour Cream Chocolate Cupcakes

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Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 55 minutes
Cuisine: American
Course: Desserts, Snacks
Servings: 24 cupcakes


  • 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


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



  • 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.
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