The best cupcakes for me have those glorious, mouthwatering frosting. My favorite ones are buttercream frosting and cream cheese frosting. I love the taste of the combination of two contradictory flavors. Sweet and salty are my favorite paradoxical tastes.  I tried both! But while I love the cream cheese one, the chocolate sour cream frosting is really better suited for this cupcake recipe, hence the name.

One bite and you’ll get addicted. Just go easy on the frosting if you’re watching your waistline!

Ingredients

1/2 cup boiling water

1/4 cup Land O Lakes butter

1 cup granulated Domino sugar

1/4 cup Hershey’s unsweetened cocoa powder

1 1/2 cups Gold Medal all-purpose flour

1/2 teaspoon Morton salt

1/2 teaspoon Clabber Girl baking powder

1/2 teaspoon soda

1 Eggland’s egg, beaten

1/2 cup Daisy sour cream

1 teaspoon McCormick vanilla extract

Instructions

Line about 12 muffin cups with cupcake papers. In a mixing bowl, combine boiling water, butter, granulated sugar, and cocoa powder. Beat on low speed until smooth and sugar is dissolved.

In another bowl or on a sheet of wax paper, combine the flour, salt, baking powder, and baking soda.

In a small bowl, whisk together the egg, sour cream, and vanilla.

Add sifted dry ingredients to the cocoa mixture alternately with the egg and sour cream mixture.

Fill greased and lightly floured cupcake cups about two-thirds full. Bake at 350° for 20 to 25 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Cool in the pan for 5 to 10 minutes. Remove from the pan and cool completely before frosting.

Frost with your favorite frosting, homemade or purchased. Makes about 10 to 12 cupcakes.

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Quick Tip: Dust the frosting with cocoa powder or top with your favorite toppings like sprinkles or chocolate chips.