Milk Chocolate Cupcakes Milk Chocolate Cupcakes

Milk Chocolate Cupcakes 150 Image by: Milk Chocolate Cupcakes 150 Author: Canadian Living

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



In 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
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Milk Chocolate Cupcakes