Sunday, August 16, 2009

Chocolate Sour Cream Frosting

I made these cupcakes for our church potluck today. I thought they looked so classic and festive. These guys are masquerading as your average chocolate cupcake with chocolate frosting. But the cake is actually made with 2 cups of shredded zucchini (What?! We have a lot of zucchini to use up! :) The addition of zucchini made it really moist.
And the frosting was not made with butter, but sour cream! I know, odd right?! It was a little tart, but I actually thought it paired quite well with the rich chocolate cake. Although next time I think I will add a smidge more sweetner to offset a little more of the sour factor. The consistency of the frosting was really nice and thick and easy to spread.

Sour Cream Chocolate Frosting (from smittenkitchen.com)

15 oz. semi sweet chocolate
2 1/4 c. sour cream, room temperature
1/4 - 1/2 c. corn syrup

*Melt the chocolate in a double boiler or in the microwave. Set aside and let cool to lukewarm.
*Combine the sour cream and 1/4 c. corn syrup in a large bowl.
*Slowly pour the cooled chocolate into the sour cream mixture while stirring vigorously.
*Add more corn syrup 1 T. at a time until you reach desired sweetness.
*Chill in the fridge until it is spreading consistency (should take no more than 30 min.)

2 comments:

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  2. Thanks Deanna- I used a mini muffin pan. If you are thinking about buying one, I would suggest buying a 24 hole one or two 12 hole ones(or more of each), otherwise it will take you forever to get them all baked! Most recipes in this pan need to bake 10-15 min. You can buy liners for them at wal-mart, hy-vee, michaels.

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