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Vanilla Cupcakes + Sour Cream Chocolate Ganache Frosting

 
One serving costs about $0.43

$0.43 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

12 dessert American
spoonacular Score:15%

Spoonacular Score: 15%

 

Vanilla Cupcakes + Sour Cream Chocolate Ganache Frosting is an American recipe that serves 12. One serving contains 422 calories, 3g of protein, and 17g of fat. For 43 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. 1 person has made this recipe and would make it again. It works well as a dessert. If you have sugar, eggs, extra chocolate chips, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by Foodista. Overall, this recipe earns a rather bad spoonacular score of 16%. Similar recipes are Pumpkin Cupcakes with Chocolate Ganache and Spiced Cream Cheese Frosting, Gilbert Ganache-fried Cupcakes: Chocolate Seltzer Cupcakes with Ganache, Banana Frosting, and Caramelized Banana, and Chocolate Cupcakes with Vanilla Whipped Cream Frosting.

Cream Sherry, Port Wine, and Moscato d'Asti are my top picks for Vanilla Cupcake. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Solera Cream Sherry. It has 4.5 out of 5 stars and a bottle costs about 17 dollars.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.

» Get this wine on Amazon.com

Ingredients

Servings:
2 tsps
2 tsps baking powder
baking powder
0.5 cup
0.5 cup butter
butter
some
some extra chocolate chips
extra chocolate chips
2
2  eggs
eggs
1 cup
1 cup flour
flour
2 cups
2 cups powdered sugar
powdered sugar
0.5 tsps
0.5 tsps salt
salt
1 cup
1 cup semisweet chocolate chips
semisweet chocolate chips
0.5 cup
0.5 cup sour cream
sour cream
1 cup
1 cup sugar
sugar
1 tsp
1 tsp vanilla
vanilla
1 tsp
1 tsp vanilla extract
vanilla extract
2 tsps baking powder
2 tsps
baking powder
0.5 cup butter
0.5 cup
butter
some extra chocolate chips
some
extra chocolate chips
2  eggs
2
eggs
1 cup flour
1 cup
flour
2 cups powdered sugar
2 cups
powdered sugar
0.5 tsps salt
0.5 tsps
salt
1 cup semisweet chocolate chips
1 cup
semisweet chocolate chips
0.5 cup sour cream
0.5 cup
sour cream
1 cup sugar
1 cup
sugar
1 tsp vanilla
1 tsp
vanilla
1 tsp vanilla extract
1 tsp
vanilla extract

Equipment

food processor
food processor
double boiler
double boiler
hand mixer
hand mixer
microwave
microwave
oven
oven
bowl
bowl
food processor
food processor
double boiler
double boiler
hand mixer
hand mixer
microwave
microwave
oven
oven
bowl
bowl


Instructions

  1. Make the frosting first.
  2. The first step is to make powdered sugar. In a food processor, pulse together equal parts of granulated sugar and cornstarch. Sift it and reserve in a bowl. If you have store-bought powder/confectioner's/icing sugar, you can use that also.
  3. In a small bowl, melt together the chocolate and the butter. You can do this in a double boiler or in the microwave at 30 second intervals.
  4. Add the chocolate mixture to a large bowl and mix in the sour cream and salt.
  5. Slowly add in the powdered sugar while beating with a hand mixer. Transfer frosting to a piping bag and chill it in the fridge.
  6. Now let's make the cupcakes.
  7. Cream together the butter and the sugar with a hand mixer until it becomes pale and fluffy. Add the eggs one at a time, beating thoroughly after each addition. Stir in the vanilla.
  8. In a separate bowl, sift together the flour, baking powder, and salt. Gently fold the dry ingredients into the wet ingredients. Try not to overmix it because that'll cause the cupcakes to become tight and dense.
  9. Divide the batter into a dozen cupcake molds. I used white cupcake baking liners and sprayed the insides with vegetable oil. Fill each cup 3/4 of the way up.
  10. Bake in a 350F degree oven for 18-20 minutes. Check after 16 minutes.
  11. Once they've cooled for 15 minutes, frost and garnish with chocolate chips.
  12. Serve on a beautiful spring day! Chow!

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.43
Ingredient
2 teaspoons baking powder
½ cups butter
some extra chocolate chips
2 eggs
1 cup flour
2 cups powdered sugar
1 cup semisweet chocolate chips
½ cups sour cream
1 cup sugar
1 teaspoon vanilla
1 teaspoon vanilla extract
Price
$0.06
$0.97
$0.08
$0.48
$0.17
$0.55
$1.22
$0.78
$0.28
$0.30
$0.30
$5.18

Nutritional Information

Quickview
421 Calories
3g Protein
16g Total Fat
67g Carbs
0% Health Score
Limit These
Calories
421k
21%

Fat
16g
25%

  Saturated Fat
9g
60%

Carbohydrates
67g
22%

  Sugar
56g
63%

Cholesterol
54mg
18%

Sodium
244mg
11%

Alcohol
0.23g
1%

Caffeine
12mg
4%

Get Enough Of These
Protein
3g
6%

Manganese
0.28mg
14%

Selenium
7µg
11%

Copper
0.21mg
11%

Iron
1mg
9%

Phosphorus
88mg
9%

Magnesium
30mg
8%

Vitamin B2
0.12mg
7%

Vitamin A
343IU
7%

Calcium
67mg
7%

Vitamin B1
0.09mg
6%

Fiber
1g
6%

Folate
23µg
6%

Zinc
0.61mg
4%

Vitamin B3
0.76mg
4%

Potassium
125mg
4%

Vitamin E
0.43mg
3%

Vitamin B5
0.25mg
2%

Vitamin B12
0.13µg
2%

Vitamin K
1µg
2%

Vitamin B6
0.03mg
1%

covered percent of daily need

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