With two types of chocolate, these treats will appeal to the chocoholic in all of us.
- Portion size 12 servings
- Credits : Canadian Living Magazine: May 2009
MethodIn bowl over saucepan of hot (not boiling) water, melt semisweet and milk chocolates; let cool to room temperature.
In large bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time. Beat in vanilla and chocolate.
In separate bowl, whisk flour, baking powder, baking soda and salt ; stir into butter mixture alternately with sour cream, making 3 additions of dry ingredients and 2 of sour cream. Spoon into paper-lined or greased muffin cups.
Bake in 350°F (180°C) oven until cake tester inserted in centre comes out clean, 20 to 25 minutes. Transfer to rack; let cool.
Nutritional facts Per cupcake: about
- Sodium 184 mg
- Protein 3 g
- Calories 192.0
- Total fat 12 g
- Potassium 59 mg
- Cholesterol 56 mg
- Saturated fat 7 g
- Total carbohydrate 19 g
- Iron 4.0
- Folate 10.0
- Calcium 3.0
- Vitamin A 9.0