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Sour Cream Chocolate Cupcakes (lighter recipe)

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Sour Cream Chocolate Cupcakes (lighter recipe)
  • Prep Time 30 min
  • Total Time 1 hr 25 min
  • Servings 3
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Finally, a lighter way to indulge! These tempting cupcakes offer big dessert flavor in a small “lighter recipe” package.

Ingredients

2
cups Gold Medal™ all-purpose flour
2
cups sugar
3/4
cup reduced-fat sour cream
1/4
cup shortening
1
cup water
1 1/4
teaspoons baking soda
1
teaspoon salt
2
teaspoons vanilla
1/2
teaspoon baking powder
1/2
cup fat-free cholesterol-free egg product
4
ounces unsweetened baking chocolate, melted and cooled
1
tub Betty Crocker™ Sweet Rewards™ chocolate reduced-fat ready-to-spread frosting, if desired

Directions

  • 1 Heat oven to 350ºF. Line 36 regular-size muffin cups with paper baking cups.
  • 2 Beat all ingredients except frosting with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups, filling each half full.
  • 3 Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove from pan. Cool on wire rack, about 30 minutes. Frost with frosting.
Tips  

The party’s over and you have leftover cupcakes? Freeze unfrosted cupcakes tightly covered in a plastic container for up to 6 months.

For pretty, low-maintenance treats, skip the frosting and “dust” the tops with powdered sugar.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cupcake
Calories
150
(
Calories from Fat
35
)
Daily Value
Total Fat
4 g
(
Saturated Fat
2 g
)
Cholesterol
0mg
Sodium
150 mg
Potassium
80 mg
Total Carbohydrate
27 g
(
Dietary Fiber
1 g
)
Protein
2 g
Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
4%
4%
Exchanges:
1 Starch; 1 Fruit;
*Percent Daily Values are based on a 2,000 calorie diet.
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