Anyone else buy sour cream for something or another (it’s generally for nachos or quesadillas over here) and wind up with a massive tub that goes bad before you can finish it? Since this happens to me more times than I care to admit, I’ve been looking for more recipes that include the ingredient. This chocolate cake recipe looked as easy as it gets… I just made a couple of adjustments, swapped out the cake pan for a muffin tin, and bam! Breakfast/a snack for days.
In an effort to exercise some self control and have a yummy snack or breakfast at my disposal for a few days, I ended up freezing most of the batch. They’re definitely potluck and BBQ-worthy, too.. if you’re not consuming them fresh out of the oven and there’s a microwave available, I highly recommend throwing them in for 15-20 seconds :)
Chocolate Sour Cream Cake Muffins
Adapted from Food.com
Makes 9 muffins
– 1 cup sour cream (I used light)
– 1 cup flour
– 3/4 cup white sugar (I’d use even less next time; probably 1/2 a cup!)
– 1 egg
– 3 heaping tablespoons cocoa (I used this)
– 1/4 teaspoon salt
– 1 teaspoon vanilla
– 1 teaspoon baking soda
– 3/4 cup chocolate chips or chunks (I used semisweet)
Mix (or thoroughly stir, if you don’t have a mixer) together all ingredients except for a small reserve of chocolate chunks. Line cupcake tin with liners. Pour mix into tin and top with rest of chocolate chips/chunks.
Bake at 350° for approximately 20 minutes, sticking a toothpick or knife in the middle of one at 15 minutes to check if it’s done. Knife should come out smooth.
Photos by Monica Dutia for Cake & Lilies