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Chocolate Cupcakes
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3/4
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cup
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unsweetened cocoa powder
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3/4
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cup
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all-purpose flour
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1/2
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tsp
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baking powder
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1/4
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tsp
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salt
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3/4
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cup
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(1 1/2 sticks) unsalted butter, room temperature
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1
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cup
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sugar
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3
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large eggs
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1
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tsp
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vanilla extract
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1/2
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cup
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sour cream
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1
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Preheat oven to 350 degrees. Line 12-cup standard muffin tin with paper liners.
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2
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Into a medium bowl, sift together cocoa, flour, baking powder, and salt; set aside. In a mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each, then beat in vanilla. With mixer on low speed, add flour mixture in two batches, alternating with sour cream and beginning and ending with flour.
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3
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Pour batter into cups, filling each 3/4 full. Bake until a toothpick inserted in centers comes out clean, 20 to 25 minutes.
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4
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Cool in pan 5 minutes; transfer to a wire rack to cool completely, then spread with Easy White Icing using a table knife or small offset spatula. Decorate with sprinkles, if desired.
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Servings: 12
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Cooking Times
Cooking Time: 30 minutes
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Degree of Difficulty
Degree of Difficulty: Easy
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Oven Temperature: 350°F
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Nutrition Facts
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Serving size: 1/12 of a recipe (2.4 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
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Amount Per Serving
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Calories
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246.46
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Calories From Fat (56%)
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136.98
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% Daily Value
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Total Fat 15.57g
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24%
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Saturated Fat 9.37g
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47%
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Cholesterol 87.59mg
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29%
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Sodium 94.22mg
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4%
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Potassium 125.13mg
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4%
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Total Carbohydrates 26.16g
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9%
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Fiber 2g
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8%
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Sugar 16.93g
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Protein 3.86g
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8%
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MyPoints 6.63
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Recipe Type: Dessert, Snack, Cakes, Pastries, and Desserts
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