Sour Cream Chocolate Cupcakes (lighter recipe)

Finally, a lighter way to indulge! These tempting cupcakes offer big dessert flavor in a small “lighter recipe” package. MORE+ LESS-

By Betty Crocker Kitchens

June 25, 2015

cups Gold Medal™ all-purpose flour

cups sugar

3/4

cup reduced-fat sour cream

1/4

cup shortening

cup water

1 1/4

teaspoons baking soda

teaspoon salt

teaspoons vanilla

1/2

teaspoon baking powder

1/2

cup fat-free cholesterol-free egg product

ounces unsweetened baking chocolate, melted and cooled

tub Betty Crocker™ Sweet Rewards™ chocolate reduced-fat ready-to-spread frosting, if desired

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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.

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.