Sour Cream Chocolate Cupcake

Ingredient for 24 sour cream chocolate cupcakes

• Oil or melted butter: 1 cup
• Sugar: 1, 1/2 cups
• All purpose flour: 2 cups
• Baking powder: 1 tablespoon
• Sour cream: 1,1/2 cups
• Vanilla extract: 1 teaspoon
• Cocoa powder: 1/2 cup
• Eggs: 4

instruction

Preheat oven to 350 Fahrenheit. Line standard muffin tins with paper liners. Whisk together flour, baking powder and cocoa powder, sift it 3 times and set aside.

In the next step, With an electric mixer on high speed, beat eggs and vanilla until becoming fluffy.

Add sugar to the mixture and beat until pale and fluffy.

Now, add sour cream and oil to mixture and mix it well.

At the end, reduce speed to low. Add flour mixture in three batches to the creamed mixture, and beating until just combined after each.

Divide batter evenly among lined cups, filling each three-quarters full. Bake it in preheated oven at 350 fahrenheit for 25 or 30 minutes or until a cake tester inserted in centers comes out clean.

To finish, fill a pastry bag fitted with a any star tips you like with whipped cream or buttercream. Pipe afew stars on cupcakes.

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