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Home » Recipes » Sour Cream Fudge Cupcakes
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Sour Cream Fudge Cupcakes

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

  • 1/4 cup Unsalted Butter
  • 1/2 cup Water
  • 1/4 cup Unsweetened Cocoa Powder
  • 1 cup Sugar
  • 1-1/4 cups Organic Quinoa Flour
  • 1/2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Salt
  • 2 Eggs separated
  • 1/2 tsp Vanilla Extract
  • 1/4 cup Sour Cream

Directions

Step 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.

Step 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.
Sour Cream Fudge Cupcakes

Servings: 12

Rating

*****

Products Used in this Recipe

Gluten Free
Organic Quinoa Flour

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Baking Aids
Baking Powder

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Gluten Free
Baking Soda

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Ratings & Comments (12)

5 Stars  100%  12
4 Stars 0%  0
3 Stars 0%  0
2 Stars 0%  0
1 Star 0%  0

*****

12 Reviews

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*****
Benjamin February 19, 2012
Made these for the first time off of the back of Bobs red mill Organic Quinoa Flour, and they were awesome. I added in a tablespoon of organic coconut oil melted and cooled to the recipe and the flavor was amazing. My wife ate the first 5 before they had finished cooling.
*****
Benjamin February 19, 2012
Made these for the first time off of the back of Bobs red mill Organic Quinoa Flour, and they were awesome. I added in a tablespoon of organic coconut oil melted and cooled to the recipe and the flavor was amazing. My wife ate the first 5 before they had finished cooling.
*****
Anne February 20, 2012
Made these just an hour ago, they are the best chocolate cupcakes Ive made for a long time. Most of them have been eaten, before I had time to glaze them. Next time I make them I will have to hide then!
*****
sophie February 21, 2012
They are awesome! Really good on their own or with frosting.
Simply follow the recipe.
*****
Victor March 19, 2012
These cupcakes were great. Fudgy, not at all dry, and a snap to make. This recipe is a keeper!
*****
Corinna April 23, 2012
Made these last week and they were a real hit with me, my coworker and my daughter. Very fluffy and chocolatety... Also easy to make with what I had on hand.
*****
Kim June 3, 2012
Just finished making these, and they are absolutely wonderful! I will be making these again and again!
*****
Lisa De Angelis October 3, 2012
Loved these. Just as good four days later; moist and delicious. I used 1/2 cup cocoa instead of 1/4 and replaced 1/4 cup of quinoa flour with coconut flour. Added a bit more sour cream to compensate. Amazing and healthy: a hint of coconut taste which enhanced the chocolate.
*****
Zee January 14, 2013
made these ( had no cupcake papers ) so I lined the bottom of an angel food pan. Made it into a pineapple up side down cake using a sprinkle of dark brown sugar and pineapple 1/2 rings !! better than best !!
*****
Deborah April 5, 2013
Made these for the first time a few weeks ago. They came out so moist and delicious, with a bit of an earthy taste. I served them as is without frosting and absolutely loved them. The whole family gobbled them up, which was a pleasant surprised.
*****
Laurie January 26, 2014
Beyond delicious. I used yogurt instead of sour cream, changed some of the measurements, and added espresso powder. I've made them three times already! I blogged them here: http://bakingadventuresinamessykitchen.com/chocolate-cupcake-muffins/
*****
Rosemary February 22, 2014
These are the best. Also are gluten free, which is important for me. I put peanutbutter frosting on them. They are to die for. Easy to put together, the taste is not at all like most gluten free cakes.

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