Recently, the famous “Sprinkles” cupcake bakery opened up near my home. My friends said the average waiting time is 45 minutes to an hour for a cupcake that’s $3.50. They are very busy over there and constantly running out of cupcakes. I walked by it yesterday and the line indeed wrapped around the corner of the store.
It reminded me of Jasmine’s blackberry, sour cream & chocolate cupcakes that I made the last week with Mike. I bet your bottom dollar that this cupcake will knock your socks off and give Sprinkles a run for their money.
Jasmine’s blackberry, sour cream & chocolate cupcakes (makes 12-14 servings)
3 ounces unsweetened chocolate melted (mix into creamed butter and sugar)
1/2 cup of butter
1 1/4 cup sugar
1/2 cup sour cream
1 and a bit teaspoon vanilla extract
1 cup flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
4 ounce cream cheese
1/4 cup butter 2 1/4 cup powdered sugar
Say Hello to my indispensable assistant: Mike!
>> Pre-heat the Oven at 350 degrees
>> At low temperatures, microwave the chocolate & the butter so they are melted
>> Using a mixer, mix all the wet ingredients in a mixing bowl.
>>Then add the dry ingredients to the wet ingredients and mix again
>> Add in one carton of blackberries to the mixing bowl and mix! YUM! YUM! YUM!
>> Fill up the your cupcake baking holders about 1/3 of the way full as tend to rise (as seen in picture, oops I put too much)
>> HIGHLY RECOMMENDED – that you use cupcake paper cups, easy clean up and easy pan removal
(I attempted to PAM, it was no-no X_X )
>> Bake at 350 degrees for 20 minutes