• Preparation Time 20 minutes
  • Baking Time 20 minutes
  • Makes 24 cupcakes
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • Cupcake
  • 2 cups Robin Hood® Best for Cake & Pastry Flour, sifted
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup butter, softened
  • 2 1/4 cups packed brown sugar
  • 3 eggs
  • 1 1/2 tsp vanilla extract
  • 3 oz unsweetened chocolate, melted and cooled
  • 1 cup sour cream
  • 1 cup boiling water
  • Icing
  • 1 cup All Vegetable Shortening
  • 6 cups icing sugar
  • 1/2 cup milk
  • 1 tsp vanilla extract

Serving Size: 24 cupcakes


Serving Size: 24 cupcakes

  • Preheat oven to 350°F (180°C). Line cupcake pans with 24 baking cups.
  • Cupcake: Combine, in a large bowl, flour, baking soda and salt. Set aside.
  • Beat, in a separate bowl, using an electric mixer, butter. Add brown sugar and eggs, beating until light and creamy, about 3 minutes. Beat in vanilla and cooled chocolate. Add reserved dry ingredients to chocolate mixture alternately with sour cream, beating on low speed just until batter is smooth.
  • Stir in boiling water (batter will be thin). Pour batter into prepared baking cups.
  • Bake in preheated oven for 18 to 20 minutes or until a toothpick inserted in centre of cupcake comes out clean. Cool on wire racks in pans, 20 minutes.
  • Icing: Beat shortening, 3 cups (750 mL) icing sugar, milk and vanilla, 5 minutes. Add remaining icing sugar 1 cup (250 mL) at a time, beating for 1 minute after each addition. If icing is too thick, thin out with 1 tbsp (15 mL) milk at a time.
  • Assembly: Scoop, using a melon baller, apple corer or a sharp paring knife, out about 1” (2.5 cm) round and 1” (2.5 cm) deep of cake from the top of each cupcake. Fill the hole with the prepared icing and then continue to ice the tops of the cupcakes. Decorate with sprinkles.


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