Sour Cream Fudge Cupcakes

This recipe can be found on our bags of Organic Quinoa Flour. High Fiber, Organic, Soy Free.

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Votes: 23
Rating: 3.43
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Servings 12people
Submitted By Bob's Red Mill Natural Foods
This recipe can be found on our bags of Organic Quinoa Flour. High Fiber, Organic, Soy Free.
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 23
Rating: 3.43
You:
Rate this recipe!
Servings 12people
Submitted By Bob's Red Mill Natural Foods
This recipe can be found on our bags of Organic Quinoa Flour. High Fiber, Organic, Soy Free.
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Preheat oven to 375 degrees.



    Place the butter and water in a saucepan. Bring to a boil, remove from heat and whisk in the cocoa powder. Sift together the sugar, quinoa flour, baking powder, baking soda and salt. Add the cooled cocoa mixture, egg yolks, vanilla and sour cream and blend well. Beat the egg whites until stiff but not dry. Fold into batter.
  2. Spoon into a muffin tin lined with paper cupcake liners. Bake for 20 minutes, or until a cake tester inserted in center comes out clean.



    Makes 12 gorgeous cupcakes.
Products Used in this Recipe
Recipe Comments

4 thoughts on “Sour Cream Fudge Cupcakes

  1. Suzy

    They rise up beautifully and are excellent for frosting/decorating. They are too dry and light for my taste, however I will use this recipe again if I can figure out how to add more moisture and more of a “fudgy” texture.

    Reply
  2. jean

    They are too dry, were not overbaked and kinda tasteless. I didn’t want sweet but some taste. I may try again

    Reply
  3. Fatima

    Delicious recipe, suggest checking it at 15 min, it’s often ready at that point. I add a bit more of the sour cream (full fat yogurt makes a good substitute) to add moisture. Coconut sugar or brown sugar also create moist cupcakes.

    Reply

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