Sour Cream Chocolate Cupcakes |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 2 |
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From Betty Crocker. Ingredients:
2 cups all-purpose flour |
2 cups granulated sugar |
3/4 cup sour cream |
1/4 cup shortening |
1 cup water |
1 1/4 teaspoons baking soda |
1 teaspoon salt |
1 teaspoon vanilla |
1/2 teaspoon baking powder |
2 eggs |
4 ounces unsweetened baking chocolate, melted and cooled |
4 cups powdered sugar |
1 cup butter or 1 cup margarine, softened |
3 tablespoons milk |
1 1/2 teaspoons vanilla |
3 ounces unsweetened baking chocolate, melted and cooled |
Directions:
1. Heat oven to 350°F Line 36 regular-size muffin cups with paper baking cups. In large bowl, beat all cupcake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups, filling each 1/2 full.
2. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove from pan; place on cooling rack. Cool completely.
3. In medium bowl, beat all frosting ingredients with electric mixer on medium speed until smooth and spreadable. If necessary, stir in additional milk, 1 teaspoon at a time. Spread frosting over cupcakes.
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