Because you deserve a big batch of cupcakes. Anne’s secret ingredient is sour cream, because it really brings the moisture!
Like your own private window into the kitchen of your favorite restaurant, Secrets of a Restaurant Chef reveals the concise, easy-to-master techniques of a top-level chef. By showcasing professional secrets to preparing food that is creative and full of flavor – yet never froufrou or scary – Anne Burrell translates your favorite restaurant foods into amazing at-home meals. With years of restaurant experience mixed with a pumped-up passion, Anne helps to take the mystery out of the professional kitchen and gets you making meals that are special enough for guests but easy enough for a rushed weekday evening.

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Sour Cream Cupcakes
Level: Easy
Total: 1 hr 35 min
Prep: 45 min
Inactive: 30 min
Cook: 20 min
Yield: 12 cupcakes


2 cups all-purpose flour
Candy or sprinkles, for garnish
2 teaspoons baking powder
Pinch salt
1 1/2 sticks unsalted butter at room temperature
1 1/2 cups sugar
3 eggs
1 1/2 teaspoons vanilla extract
1/2 cup milk
3/4 cup sour cream

1 (12-ounce) bag semisweet chocolate chips
3 sticks unsalted butter, almost room temperature
1 teaspoon vanilla extract
Pinch kosher salt
1/2 cup powdered sugar


Special equipment: 12-cup muffin tin, cupcake liners

Preheat the oven to 350 degrees F.

Combine the flour, baking powder and salt in a large bowl. Reserve.

In the bowl of a stand mixer combine the butter and sugar. Using the paddle attachment beat the butter and sugar together until they are light and fluffy. Turn the mixer off and scrape down the sides of the bowl.

Beat in the eggs, 1 at a time. Slowly add the vanilla, milk and sour cream. Scrape down the sides of the bowl, as needed. With the mixer on medium speed, gradually mix in the flour.

Line a muffin tin with paper muffin cups. Fill the muffin cups about 2/3 of the way, dividing the batter evenly among the lined cups.

Put in the preheated oven and bake for about 20 minutes. Check about halfway through the baking process to make sure everything is going along great and also rotate the muffin tin.

The cupcakes are done when a toothpick comes out clean when inserted into the middle of a cake. Remove from the oven and let cool completely on a wire rack, then frost and decorate.

Put the chocolate chips in a heat-proof bowl. Put 1-inch of water in a saucepan and put the bowl of chips on top of the pan. Bring the water to a boil over medium heat. Gently stir the chips around until they are 3/4 of the way melted. Remove the bowl from the saucepan and stir occasionally until all the chips have melted.

In the bowl of a stand mixer with the paddle attachment, beat the butter until light and fluffy. Scrape down the sides and add the powdered sugar, vanilla and salt. Beat on low speed until the mixture is combined. Then turn the mixer speed to medium-high and beat for 30 seconds. Turn down the mixer and add the chocolate gradually. Turn up the mixer again and beat until the chocolate is completely incorporated and the frosting is light and fluffy.
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Anne Burrell’s Sour Cream Cupcakes | Secrets of a Restaurant Chef | Food Network