To make this amazing dessert—semisweet chocolate and low-fat sour cream cupcakes—you’ll need to take note of the following:
- Use half butter and half oil instead of softened stick of butter
- Use low fat sour cream in lieu of buttermilk
- Use half brown, half white sugar instead of all white
- Use semisweet chocolate as substitute for bittersweet to make both the cake and the glaze
When you follow all these pointers, you’ll get a spectacular cupcake dessert that would make you forget about all your problems. For the rest of the recipe ingredients and instructions, check out this post below.