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Cupcakes: Moist Chocolate Cupcakes

Source of Recipe


Southern Living magazine



List of Ingredients



• 1 (18.25-ounce) package German chocolate cake mix
  
• 1 (16-ounce) container sour cream
  
• ¼ cup butter, melted
  
• 2 large eggs
  
• 1 tsp vanilla extract
  
• .
  
• Paper baking cups
  
• Vegetable cooking spray
  






Instructions



1. Preheat oven to 350° F.
   Beat first 5 ingredients at low speed with an electric mixer just until dry ingredients are moistened. Increase speed to medium, and beat one to two minutes, or until smooth, stopping to scrape bowl as needed.
   
   
2. Place paper baking cups in muffin pans, and coat with cooking spray; spoon batter into baking cups, filling two-thirds full.
   
   
3. Bake at 350° for 20 to 25 minutes, or until a wooden pick inserted in center comes out clean. Cool in pans on racks 10 minutes; remove cupcakes from pans to wire racks, and let cool completely (about 1 hour).
   
   Makes 2 dozen.
   
   ............
   
   CHOCOLATE BUTTERCREAM
   
   • ½ cup butter, softened
   • 1 (3-ounce) package cream cheese
   • 1 (16-ounce) package powdered sugar
   • ¼ cup milk
   • 1 tsp vanilla extract
   • 1 cup (6 ounces) dark chocolate morsels
   
   Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating at low speed until blended. Slowly beat in milk and vanilla. Increase speed to medium, and beat until smooth.
   
   Microwave dark chocolate morsels in a microwave-safe bowl at Medium (50%) power 1½ to 2 minutes, or until melted and smooth, stirring at 30-second intervals. Gradually add melted chocolate to buttercream; beat until blended and smooth.