Moist chocolate cupcakes with chopped pecans, enhanced with sour cream for extra richness, and finished with a light, fluffy seven-minute frosting. Ideal for parties, gifts, or a sweet treat at home.
Ingredients
1⁄2 cup butter (room temperature)
1¼ cups granulated sugar
1 teaspoon vanilla extract
2 eggs
1¼ cups all-purpose flour
1⁄2 cup unsweetened cocoa powder
3⁄4 teaspoon baking soda
1⁄2 teaspoon salt
1⁄2 cup sour cream
1⁄4 cup water
1⁄3 cup chopped pecans
Seven Minute Frosting
Directions
- Preheat oven to 350°. Place 20 cupcake liners in cupcake tins.
- In a large mixing bowl beat butter and sugar on medium speed of an electric mixer until light and fluffy. Beat in vanilla. Add eggs one at a time, beating well after each. Sift together flour, cocoa powder, baking soda and salt.
- With mixer on low speed, add half of the flour mixture, then sour cream; mix until combined. Add remaining flour mixture, water and chopped pecans; mix thoroughly.
- Spoon batter into cupcake liners, filling 2⁄3 full. Bake in preheated oven about 20 minutes or until a toothpick inserted in center comes out clean. Remove hot cupcakes from pan and cool on a wire rack.
- Frost each with about 3 tablespoons of Seven Minute Frosting.
