Chocolate Sour Cream Cupcakes

A mellow chocolate sour cream cupcake with sweet Sealtest Sour Cream frosting. Use your imagination when decorating the cupcakes with your family!

Cooking time
20 min.
Preparation time
25 min.
  • 1 x 515 g (18 oz.) chocolate or Devil’s Food cake mix
  • 1 x 113 g (4 oz.) chocolate instant pudding mix
  • 4 eggs
  • 250 mL (1 cup) Sealtest 14% Sour Cream
  • 125 mL (½ cup) vegetable oil
  • 125 mL (½ cup) water


  • 500 mL (2 cups) semi-sweet chocolate chips
  • 250 mL (1 cup) Sealtest 14% Sour Cream
  • Coloured candy sprinkles (optional)
  1. Preheat the oven to 180 °C (350 °F).
  2. Combine all the ingredients in a large mixing bowl. Beat on medium speed for 2 minutes. Spoon into paper-lined muffin cups.
  3. Bake for 15–20 minutes, or until a toothpick inserted in centre comes out clean. Allow to cool completely.


  1. Melt the chocolate chips in a saucepan over low heat. Remove from the heat and add the Sealtest 14% Sour Cream, stirring until smooth. Cool slightly, or until it is thick enough to spread easily.
  2. Spread on the cupcakes. Sprinkle with decorations, if desired.

Use your imagination for the decorations. Kids often enjoy decorating their own.