Ingredients
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Instructions
Sour Cream Chocolate Cupcakes - 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.
- 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.
- 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.
- 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.
- 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.
- Frost the cupcakes with Bittersweet Chocolate Frosting (recipes below) or prepared frosting. Makes: 24 cupcakes.
Bittersweet Chocolate Frosting - Melt the bittersweet chocolate in a double boiler and cool to room temperature. Set aside.
- Beat at medium speed until light and fluffy.
- 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
Share this recipe with your friends!
[social_warfare]
|
|
Instructions
Sour Cream Chocolate Cupcakes - 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.
- 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.
- 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.
- 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.
- 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.
- Frost the cupcakes with Bittersweet Chocolate Frosting (recipes below) or prepared frosting. Makes: 24 cupcakes.
Bittersweet Chocolate Frosting - Melt the bittersweet chocolate in a double boiler and cool to room temperature. Set aside.
- Beat at medium speed until light and fluffy.
- 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.
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