Choco-Sour Cream Cupcakes

chocolate-cupcakes Quentin Bacon


  • 1 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup dark brown sugar
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 ounces bittersweet chocolate, finely chopped
  • 2 tablespoons unsalted butter, softened
  • 1/4 cup unsweetened cocoa
  • 1/2 cup boiling water
  • 1/2 cup light sour cream
  • 1/2 cup low-fat buttermilk
  • 2 large eggs
  • 1


1. Preheat oven to 350°. Place 15 muffin cup liners in muffin tin.

2. Whisk together first 5 ingredients. Sift mixture through sieve into a bowl; discard any lumps.

3. Add chocolate, butter, and cocoa to a large heatproof bowl, and pour 1/2 cup boiling water on top. Let sit 2 minutes, and whisk until smooth. Add sour cream, buttermilk, and eggs, whisking until well-combined. Add dry ingredients to wet.

4. Divide batter among liners; bake in middle of oven 20 minutes or until wooden pick inserted in center comes out clean. Cool 5 minutes; transfer cupcakes to a wire rack to cool. Frost cakes.

Nutritional Information

Calories per serving: 272
Fat per serving: 12g
Saturated fat per serving: 7.0g
Monounsaturated fat per serving: 3.2g
Polyunsaturated fat per serving: 0.6g
Protein per serving: 5.7g
Carbohydrate per serving: 37.7g
Fiber per serving: 1.8g
Cholesterol per serving: 49mg
Iron per serving: 1.9mg
Sodium per serving: 187mg
Calcium per serving: 77mg