Delicious Chocolate Cupcakes Without Sour Cream
Description
Who doesn't love a good cupcake? Chocolate cupcakes are a classic favorite, and this recipe is a great way to make them without using any sour cream. These cupcakes are moist, fluffy, and full of delicious chocolate flavor. The creamy chocolate frosting on top is the perfect finishing touch that will make these cupcakes extra special. Serve them as a dessert at any gathering or keep them all for yourself - either way, these cupcakes are sure to be a hit!
Ingredients
For the cupcakes:
- 2 cups all-purpose flour
- 1/2 cup plus 2 tablespoons cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup warm water
- 1 teaspoon vanilla extract
For the frosting:
- 1/2 cup butter, softened
- 2 cups powdered sugar
- 1/2 cup cocoa powder
- 1 teaspoon vanilla extract
- 2-4 tablespoons heavy cream or milk
Instructions
1. Preheat the oven to 350°F and line a muffin tin with 12 cupcake liners.
2. In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
3. In a separate bowl, whisk together the sugar, oil, eggs, warm water, and vanilla extract until fully combined.
4. Slowly pour the wet ingredients into the dry ingredients and whisk until just combined. Be careful not to overmix.
5. Divide the batter evenly among the cupcake liners, filling each about 3/4 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
7. Let cool completely before frosting.
8. For the frosting, use an electric mixer to beat together the butter, powdered sugar, cocoa powder, vanilla extract, and 2 tablespoons of cream or milk until smooth. If the frosting is too thick, add additional cream or milk, 1 tablespoon at a time, until the desired consistency is reached.
9. Frost the cupcakes and enjoy!
Equipment
- Mixing bowls
- Whisk
- Electric mixer
- Muffin tin
- Cupcake liners
- Spatula
- Toothpick
Notes
These cupcakes can be stored in an airtight container for up to 3 days. They also freeze well for up to 3 months. To thaw, place the cupcakes in the refrigerator overnight.
Nutrition
Serving size: 1 cupcake
Calories: 249
Total fat: 9.1 g
Saturated fat: 2.6 g
Trans fat: 0 g
Cholesterol: 24 mg
Sodium: 166 mg
Total carbohydrate: 38.8 g
Dietary fiber: 1.3 g
Sugars: 25.3 g
Protein: 3.3 g
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