Sour Cream Chocolate Cupcakes
Rich chocolate cupcakes made with real sour cream and Prairie Farms chocolate milk.
24 cupcakes
Servings 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.