Sour Cream Chocolate Cupcakes

“Another great recipe from Cooking for Compliments. Nice moist cupcakes and truly the ‘Easiest Chocolate Frosting.'” – Calla Ferre

Sour Cream Chocolate Cupcakes

Course: Cakes & Cupcakes


  • 1/2 Cup Butter
  • 1 1/2 Cup Sugar
  • 2 Ounces Baking Chocolate Melted
  • 2 Eggs
  • 1 Teaspoon Vanilla
  • 1 3/4 Cup All-Purpose Flour Sifted
  • 3/4 Teaspoon Baking Soda
  • 1/4 Teaspoon Salt
  • 1 Cup Sour Cream


  • Cream butter and sugar in large bowl. Blend in melted chocolate. Add eggs and vanilla; beat until light and fluffy.
  • Sift flour, baking soda and salt. Add to creamed mixture alternately with sour cream. Beat well after each addition, then beat for 1 minute on medium speed.
  • Spoon into cupcake paper-lined muffin pans. Fill cups 1/2 full. Bake about 20 minutes at 375 degrees or until toothpick inserted in center comes out clean.
  • Cool completely and frost with "Easiest Chocolate Frosting". Makes 30 cupcakes.

Recipe – Calla Ferre – From Knudsen’s Cooking for Compliments, 1977

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