Wednesday, October 16

Sour Cream a Cupcakes with Miniature Chocolate Chips


Sour cream cupcakes are moist, fluffy, and velvety. I enjoy making these when I have excess sour cream in the house, it is a great way to use it up. You can change you base cake mix flavor to really anything: vanilla, white, chocolate, or yellow making this a great multi-flavor recipe!

Full time 2 hours (includes freezer and cooling time)
Makes 12-18 cupcakes

You will need:

2 eggs
1 box cake mix*
1 1/2 cup mini chocolate chips
1 1/2 cups sour cream
1/2 cup vegetable oil
1/2 cup water
1 tsp vanilla extract

*you could use homemade mix but, the trick is changing the consistency of the batter wet verse dry. So I recommend cake mix.

Let us begin:

Place mini chocolate chips in the freezer for 1 hour and let them chill down.

After 1 hour preheat oven to 350' and line your cupcake pan with paper liners.

In a large bowl combine cake mix, with eggs, oil, water, and vanilla. Beat until well blended.

Fold in sour cream, just until no white is visible.

Fold in mini chocolate chips.

Fill cupcake liners 2/3 full.

Bake in oven 15-18 minutes or until an inserted toothpick comes out clean.

Remove from oven and let rest in pan 5 minutes.

Turn out and allow to finish cooling before frosting.

I just dust mine with powdered sugar but, feel free to frost.

Serve and enjoy!