Bittersweet Chocolate Cupcakes
95
Minutes
24
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Bittersweet Chocolate Cupcakes
95
Minutes
24
People
Add to Shopping List
This recipe is in your Shopping List
Print Recipe
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I want to cook for: people
Unit:
Ingredients
Instructions
Sour Cream Chocolate Cupcakes
  1. Preheat oven to 350 degrees. Line 24-muffin tins with paper liners. In a mixing bowl, blend the cake mix dry ingredients, eggs, oil, water, and sour cream.
  2. Beat at low speed for one minute. Scrape down the sides of the mixer with a spatula. Beat an additional two minutes at medium speed, scraping again if needed so the batter is well blended.
  3. Ladle the batter into the muffin liners, filling each about ⅔ full. Bake 18 to 23 minutes, until a toothpick inserted in the center comes out clean. Remove from the oven.
  4. Cool on a wire rack. For the optional center, gently cut a ¾-inch hole in the center of each cupcake using a narrow spoon or coring tool. Remove the center from each cupcake and reserve.
  5. With a piping bag or squeeze bottle, fill each hole with caramel sundae or dulce de leche sauce and seal the hole with reserved cap of cake cut from the hole.
  6. Frost the cupcakes with Bittersweet Chocolate Frosting (recipes below) or prepared frosting. Makes: 24 cupcakes.
Bittersweet Chocolate Frosting
  1. Melt the bittersweet chocolate in a double boiler and cool to room temperature. Set aside.
  2. Beat at medium speed until light and fluffy.
  3. Elsie’s Tip: Be sure to cool the melted chocolate before you mix the frosting. If the frosting is too soft to spread, place the frosting in a metal bowl and rest the bottom of the bowl in a larger bowl filled with ice while beating.
Ingredients
Instructions
Sour Cream Chocolate Cupcakes
  1. Preheat oven to 350 degrees. Line 24-muffin tins with paper liners. In a mixing bowl, blend the cake mix dry ingredients, eggs, oil, water, and sour cream.
  2. Beat at low speed for one minute. Scrape down the sides of the mixer with a spatula. Beat an additional two minutes at medium speed, scraping again if needed so the batter is well blended.
  3. Ladle the batter into the muffin liners, filling each about ⅔ full. Bake 18 to 23 minutes, until a toothpick inserted in the center comes out clean. Remove from the oven.
  4. Cool on a wire rack. For the optional center, gently cut a ¾-inch hole in the center of each cupcake using a narrow spoon or coring tool. Remove the center from each cupcake and reserve.
  5. With a piping bag or squeeze bottle, fill each hole with caramel sundae or dulce de leche sauce and seal the hole with reserved cap of cake cut from the hole.
  6. Frost the cupcakes with Bittersweet Chocolate Frosting (recipes below) or prepared frosting. Makes: 24 cupcakes.
Bittersweet Chocolate Frosting
  1. Melt the bittersweet chocolate in a double boiler and cool to room temperature. Set aside.
  2. Beat at medium speed until light and fluffy.
  3. Elsie’s Tip: Be sure to cool the melted chocolate before you mix the frosting. If the frosting is too soft to spread, place the frosting in a metal bowl and rest the bottom of the bowl in a larger bowl filled with ice while beating.