Best 9 Sour Cream Cupcakes With Chocolate Cream Cheese Icing Pretzels And Potato Chips Recipes

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Indulge in a delightful culinary journey with our tantalizing Sour Cream Cupcakes adorned with Chocolate Cream Cheese Icing, complemented by a symphony of salty and sweet flavors from Pretzels and Potato Chips. These cupcakes are a perfect blend of tangy, creamy, and crunchy textures that will tantalize your taste buds. Explore our comprehensive recipe guide that includes detailed instructions for each component, ensuring that every baker, from novice to experienced, can create this irresistible treat. Discover the secrets to achieving perfectly moist and fluffy cupcakes, a velvety smooth chocolate cream cheese icing, and the art of incorporating pretzels and potato chips for an explosion of flavors and textures. Prepare to impress your friends and family with this unique and delectable dessert that combines the best of both worlds – sweet and savory – in every bite.

Let's cook with our recipes!

CHOCOLATE CREAM CHEESE CUPCAKES



Chocolate Cream Cheese Cupcakes image

I got the recipe for these moist , filled cupcakes from a dear friend about 25 years ago. I have made them many times for my family and for church functions. They're irresistable. -Vivian Morris, Cleburne, Texas

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 20 cupcakes.

Number Of Ingredients 18

1 package (8 ounces) cream cheese, softened
1-1/2 cups sugar, divided
1 large egg
1 teaspoon salt, divided
1 cup semisweet chocolate chips
1-1/2 cups all-purpose flour
1/4 cup baking cocoa
1 teaspoon baking soda
1 cup water
1/3 cup canola oil
1 tablespoon white vinegar
FROSTING:
3-3/4 cups confectioners' sugar
3 tablespoons baking cocoa
1/2 cup butter, melted
6 tablespoons milk
1 teaspoon vanilla extract
1/3 cup chopped pecans

Steps:

  • For filling, in a small mixing bowl, beat cream cheese and 1/2 cup sugar until smooth. Beat in egg and 1/2 teaspoon salt until combined. Fold in chocolate chips; set aside., In a bowl, combine the flour, cocoa, baking soda, and remaining sugar and salt. In another bowl, whisk the water, oil and vinegar; stir into dry ingredients just until moistened. , Fill paper-lined muffin cups half full with batter. Drop filling by heaping tablespoonfuls into the center of each. Bake at 350° for 24-26 minutes or until a toothpick inserted in cake comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, in a large mixing bowl, combine confectioners' sugar, cocoa, butter, milk and vanilla; beat until blended. Frost cupcakes; sprinkle with pecans. Store in the refrigerator.

Nutrition Facts : Calories 358 calories, Fat 17g fat (8g saturated fat), Cholesterol 36mg cholesterol, Sodium 268mg sodium, Carbohydrate 52g carbohydrate (41g sugars, Fiber 1g fiber), Protein 3g protein.

CREAM CHEESE CHOCOLATE CUPCAKES



Cream Cheese Chocolate Cupcakes image

Smooth cream cheese inside makes these cupcakes so rich. The classic combination of peanut butter and chocolate chips comes through in every yummy bite. You'll be asked to make them again and again. -Shirley Dunbar, Mojave, California

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 1-1/2 dozen.

Number Of Ingredients 16

1 package (8 ounces) cream cheese, softened
1/3 cup sugar
1 large egg
1/8 teaspoon salt
1 cup semisweet chocolate chips
1 cup peanut butter chips
CUPCAKES:
1 cup sugar
1 cup water
1/3 cup canola oil
1 tablespoon white vinegar
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/4 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt

Steps:

  • In a large bowl, beat cream cheese until fluffy. Beat in the sugar, egg and salt until smooth. Fold in chocolate and peanut butter chips; set aside. , For cupcakes, in a large bowl, beat the sugar, water, oil, vinegar and vanilla until well blended. In a large bowl, combine the flour, cocoa, baking soda and salt; gradually beat into sugar mixture and mix well., Fill paper-lined muffin cups half full with batter. Top each with about 2 tablespoons of the cream cheese mixture. Bake at 350° for 25-30 minutes or until a toothpick inserted into cupcake comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Nutrition Facts : Calories 274 calories, Fat 14g fat (6g saturated fat), Cholesterol 26mg cholesterol, Sodium 217mg sodium, Carbohydrate 34g carbohydrate (23g sugars, Fiber 2g fiber), Protein 5g protein.

VANILLA SOUR CREAM CUPCAKES



Vanilla Sour Cream Cupcakes image

Provided by Anne Burrell

Categories     dessert

Time 1h25m

Yield 12 cupcakes

Number Of Ingredients 16

2 cups all-purpose flour
2 teaspoons baking powder
Pinch salt
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
1 1/2 cups sugar
3 eggs
1 1/2 teaspoons vanilla extract
1/2 cup milk
3/4 cup sour cream
Cream Cheese Frosting, recipe follows
Candy or sprinkles, for decorating
One 8-ounce package cream cheese, at room temperature
1 stick (8 tablespoons) unsalted butter, at room temperature
1 cup powdered sugar
1 teaspoon vanilla extract
Juice of 1/2 lemon

Steps:

  • Preheat the oven to 350 degrees F.
  • Combine the flour, baking powder and salt in a large bowl. Set aside.
  • Combine the butter and sugar in a stand mixer fitted with the paddle attachment and beat until light and fluffy. Turn the mixer off and scrape down the sides of the bowl.
  • One at a time, beat in the eggs, then slowly add the vanilla, milk and sour cream. Scrape down the sides of the mixer bowl as needed. With the mixer on medium speed, gradually add the flour mixture.
  • Line a muffin tin with paper muffin cups. Fill the muffin cups about two-thirds of the way with batter.
  • Bake for about 20 minutes, rotating the muffin tin halfway through and checking to make sure everything is going along great.
  • The cupcakes are done when a toothpick inserted into the middle of a cake comes out clean. Remove from the oven and let cool completely on a wire rack, then frost with Cream Cheese Frosting and decorate with candy or sprinkles.
  • Beat together the cream cheese, butter, powdered sugar, vanilla and lemon juice in a stand mixer or with a hand mixer until light and fluffy.

SOUR CREAM CUPCAKES



Sour Cream Cupcakes image

Provided by Anne Burrell

Time 1h35m

Yield 12 cupcakes

Number Of Ingredients 15

2 cups all-purpose flour
Candy or sprinkles, for garnish
2 teaspoons baking powder
Pinch salt
1 1/2 sticks unsalted butter at room temperature
1 1/2 cups sugar
3 eggs
1 1/2 teaspoons vanilla extract
1/2 cup milk
3/4 cup sour cream
1 (12-ounce) bag semisweet chocolate chips
3 sticks unsalted butter, almost room temperature
1 teaspoon vanilla extract
Pinch kosher salt
1/2 cup powdered sugar

Steps:

  • Preheat the oven to 350 degrees F.
  • Combine the flour, baking powder and salt in a large bowl. Reserve.
  • In the bowl of a stand mixer combine the butter and sugar. Using the paddle attachment beat the butter and sugar together until they are light and fluffy. Turn the mixer off and scrape down the sides of the bowl.
  • Beat in the eggs, 1 at a time. Slowly add the vanilla, milk and sour cream. Scrape down the sides of the bowl, as needed. With the mixer on medium speed, gradually mix in the flour.
  • Line a muffin tin with paper muffin cups. Fill the muffin cups about 2/3 of the way, dividing the batter evenly among the lined cups.
  • Put in the preheated oven and bake for about 20 minutes. Check about halfway through the baking process to make sure everything is going along great and also rotate the muffin tin.
  • The cupcakes are done when a toothpick comes out clean when inserted into the middle of a cake. Remove from the oven and let cool completely on a wire rack, then frost and decorate.
  • Put the chocolate chips in a heat-proof bowl. Put 1-inch of water in a saucepan and put the bowl of chips on top of the pan. Bring the water to a boil over medium heat. Gently stir the chips around until they are 3/4 of the way melted. Remove the bowl from the saucepan and stir occasionally until all the chips have melted.
  • In the bowl of a stand mixer with the paddle attachment, beat the butter until light and fluffy. Scrape down the sides and add the powdered sugar, vanilla and salt. Beat on low speed until the mixture is combined. Then turn the mixer speed to medium-high and beat for 30 seconds. Turn down the mixer and add the chocolate gradually. Turn up the mixer again and beat until the chocolate is completely incorporated and the frosting is light and fluffy.

CHOCOLATE CUPCAKES WITH CREAM CHEESE ICING



Chocolate Cupcakes With Cream Cheese Icing image

Provided by Food Network

Time 25m

Yield 12 servings

Number Of Ingredients 18

8 ounces unsweetened chocolate
1 1/4 cup milk
1 cup light brown sugar, firmly packed
1 egg yolk
1 3/4 cup cake flour
1 tsp. baking soda
1 tsp. salt
1/2 cup sweet butter
1 cup white sugar
2 egg yolks
1 tsp. vanilla
2 egg whites
8 ounces cream cheese (softened)
1 Tbs. corn syrup
1 cup sifted confectioners sugar
1 tsp. vanilla
1 Tbs. grated orange zest
Food coloring

Steps:

  • Preheat oven to 375 degrees F. In top part of double boiler over boiling water heat chocolate, 1/2 cup milk, brown sugar and egg yolk. Stir continuously and remove from heat when smooth and thick. Sift flour, baking soda and salt together into medium bow.
  • In separate large bowl, beat together butter and sugar, add egg yolks, 3/4 cup milk and vanilla. Beat until smooth. Slowly add flour mixture and stir until smooth. Add chocolate mixture and combine. In separate bowl beat egg whites until stiff. Fold into batter. Bake in cupcake tins for 20-25 minutes. Remove from oven and cool for 10 minutes in tins. Remove to cool completely. Combine frosting ingredients and frost cupcakes.

CHOCOLATE SOUR CREAM CUPCAKES



Chocolate Sour Cream Cupcakes image

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h40m

Yield 24

Number Of Ingredients 16

2 cups Gold Medal™ all-purpose flour
2/3 cup unsweetened baking cocoa
1 1/4 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon baking powder
3/4 cup shortening
1 1/2 cups granulated sugar
2 eggs
1/2 cup sour cream
1 teaspoon vanilla
1 cup water
4 cups (1 lb) powdered sugar
1 cup butter or margarine, softened
3 to 4 tablespoons milk
1 1/2 teaspoons vanilla
3 oz unsweetened baking chocolate, melted, cooled

Steps:

  • Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. In medium bowl, stir together flour, cocoa, baking soda, salt and baking powder; set aside.
  • In large bowl, beat shortening with electric mixer on medium speed 30 seconds. Beat in granulate sugar, about 1/4 cup at a time. Beat 2 minutes longer. Beat in eggs, one at a time, beating well after each addition. Beat in sour cream and vanilla until well blended. On low speed, alternately add flour mixture, about 1/3 of mixture at a time, and water, about 1/2 at a time, beating just until blended.
  • Divide batter evenly among muffin cups, filling each about 2/3 full.
  • Bake 20 to 25 minutes or until toothpick inserted in center of cupcake comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks to cool.
  • In medium bowl, beat frosting ingredients with electric mixer on medium speed until smooth and spreadable. If necessary, stir in additional milk, 1 teaspoon at a time. Spoon frosting into decorating bag fitted with large star tip#6. Pipe frosting onto cupcakes or frost, as desired.

Nutrition Facts : Fat 3 1/2, ServingSize 1 Cupcake, TransFat 1 1/2 g

SOUR CREAM CHOCOLATE CUPCAKES



Sour Cream Chocolate Cupcakes image

Sour cream adds rich flavor and tender texture to these classic chocolate cupcakes.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 55m

Yield 36

Number Of Ingredients 16

2 cups Gold Medal™ all-purpose flour
2 cups granulated sugar
3/4 cup sour cream
1/4 cup shortening
1 cup water
1 1/4 teaspoons baking soda
1 teaspoon salt
1 teaspoon vanilla
1/2 teaspoon baking powder
2 eggs
4 oz unsweetened baking chocolate, melted and cooled
4 cups powdered sugar
1 cup butter or margarine, softened
3 tablespoons milk
1 1/2 teaspoons vanilla
3 oz unsweetened baking chocolate, melted and cooled

Steps:

  • Heat oven to 350°F. Line 36 regular-size muffin cups with paper baking cups. In large bowl, beat all cupcake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups, filling each 1/2 full.
  • Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove from pan; place on cooling rack. Cool completely.
  • In medium bowl, beat all frosting ingredients with electric mixer on medium speed until smooth and spreadable. If necessary, stir in additional milk, 1 teaspoon at a time. Spread frosting over cupcakes.

Nutrition Facts : Calories 240, Carbohydrate 32 g, Cholesterol 30 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Cupcake, Sodium 160 mg

SOUR CREAM CHOCOLATE CUPCAKES



Sour Cream Chocolate Cupcakes image

Make and share this Sour Cream Chocolate Cupcakes recipe from Food.com.

Provided by Redsie

Categories     Dessert

Time 40m

Yield 3 dozen, 36 serving(s)

Number Of Ingredients 16

2 cups all-purpose flour
2 cups granulated sugar
3/4 cup sour cream
1/4 cup shortening
1 cup water
1 1/4 teaspoons baking soda
1 teaspoon salt
1 teaspoon vanilla
1/2 teaspoon baking powder
2 eggs
4 ounces unsweetened baking chocolate, melted and cooled
4 cups powdered sugar
1 cup butter or 1 cup margarine, softened
3 tablespoons milk
1 1/2 teaspoons vanilla
3 ounces unsweetened baking chocolate, melted and cooled

Steps:

  • Heat oven to 350°F Line 36 regular-size muffin cups with paper baking cups. In large bowl, beat all cupcake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups, filling each 1/2 full.
  • Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove from pan; place on cooling rack. Cool completely.
  • In medium bowl, beat all frosting ingredients with electric mixer on medium speed until smooth and spreadable. If necessary, stir in additional milk, 1 teaspoon at a time. Spread frosting over cupcakes.

SOUR CREAM CHOCOLATE CUPCAKES



Sour Cream Chocolate Cupcakes image

My husband and I love these classic moist, chocolaty cupcakes. The sour cream is definitely the ingredient that give them their distinction. -Alicsa Mayer, Alta Vista, Kansas

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 2 dozen.

Number Of Ingredients 15

1/4 cup butter, cubed
4 ounces unsweetened chocolate, chopped
2 large eggs
2 cups sugar
1 cup water
3/4 cup sour cream
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
FROSTING:
1/2 cup butter, cubed
4 ounces unsweetened chocolate, chopped
4 cups confectioners' sugar
1/2 cup sour cream
2 teaspoons vanilla extract

Steps:

  • In a microwave, melt butter and chocolate; stir until smooth. Cool for 10 minutes. In a large bowl, beat the eggs, sugar, water, sour cream and vanilla. Combine flour and baking soda; add to the egg mixture and mix well. Add chocolate mixture; beat on high speed for 2-3 minutes. , Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large microwave-safe bowl, melt butter and chocolate; stir until smooth. Cool for 10 minutes. With a portable mixer, beat in the confectioners' sugar, sour cream and vanilla on low until smooth. Frost cupcakes. Store in the refrigerator.

Nutrition Facts : Calories 275 calories, Fat 10g fat (6g saturated fat), Cholesterol 41mg cholesterol, Sodium 123mg sodium, Carbohydrate 46g carbohydrate (35g sugars, Fiber 1g fiber), Protein 2g protein.

Tips:

  • For a fluffy and moist cupcake, cream the butter and sugar together until light and fluffy. This will incorporate air into the batter, resulting in a lighter texture.
  • Do not overmix the batter. Overmixing can result in a tough and dense cupcake.
  • Bake the cupcakes until a toothpick inserted into the center comes out clean. Overbaking can result in a dry and crumbly cupcake.
  • Allow the cupcakes to cool completely before frosting. This will help the frosting to set properly.
  • For a smooth and creamy frosting, beat the cream cheese and butter together until light and fluffy. Then, gradually add the powdered sugar and vanilla extract, beating until well combined.
  • If you are using a piping bag to decorate the cupcakes, fit the bag with a large star tip. This will create a decorative swirl on top of each cupcake.

Conclusion:

Sour cream cupcakes with chocolate cream cheese icing, pretzels, and potato chips are a delicious and festive treat. They are perfect for parties, potlucks, and other special occasions. The cupcakes are moist and fluffy, with a rich and creamy frosting. The pretzels and potato chips add a salty and crunchy contrast to the sweetness of the cupcakes. These cupcakes are sure to be a hit with everyone who tries them.

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