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

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.)


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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.