When I was young we got our milk in ½ gallon bottles from our local Veterinary. This was whole, raw milk. One thing whole raw milk provides is cream and lots of it. We would have to find lots of things to do with our lots of cream. Like make our own butter and make Chocolate Sour Cream Cake. We would leave some cream out on the counter until it soured and this was the sour cream we used for this cake. Today, I refuse to buy good cream and let it sour, so I just use commercial prepared sour cream to make this wonderful cake. One of my granddaughters was here this weekend from Colorado. Her birthday is on April fool’s day. I asked what kind of cake she wanted for her “pretend” birthday this weekend. She asked for chocolate cup cakes with chocolate icing. So here it is, Chocolate Sour Cream Cupcakes with chocolate icing.

Step 1:

Supplies:
Hand mixer
Mixing bowl
Rubber scraper
Large spoons
Cooling rack
Cupcake papers
Cupcake pans
1 ½ c. sugar
1 ¾ c. + 2 Tbs. flour
1 ½ c. sour cream
5 Tbs. cocoa powder
3 eggs, beaten
½ tsp. baking soda
Pinch salt
Frosting- your favorite (I used canned butter cream chocolate)
Sprinkles

Step 2:

Pre heat the oven to 350°. In the mixing bowl add together, the sugar, then the cocoa powder

Step 3:

then baking soda, the salt

Step 4:

and then the flour.

Step 5:

Mix all of these together.

Step 6:

Add the sour cream

Step 7:

and the 3 beaten (put in a cup and beat lightly with a fork) to the powder mixture.

Step 8:

Using the hand mixer, mix together well, it will be thick.

Step 9:

Line the cupcake pans with cupcake papers. Using the spoons, scoop up some cake batter and fill each cupcake paper about 2/3’s full. This will make 24 cupcakes.

Step 10:

Put the pans in the oven and bake for 30 minutes. When they are done, remove them from the oven, then remove the cupcakes from the pan and let them cool on the cooling rack.