Prep Time
15 Mins
Bake Time
30 Mins
Cool Time
35 Mins
Yield
Makes 1 dozen

Although most cupcake recipes say to fill the baking cups only two-thirds full, you can fill these all the way to the top. The batter is thick enough to form a nice dome as the cupcakes bake.

How to Make It

Step 1

Sift together cocoa and next 3 ingredients in a medium bowl; set aside.

Step 2

Beat butter and sugar at medium speed with an electric mixer until light and fluffy. Add eggs, 1 at a time, beating until well blended after each addition. Stir in vanilla.

Step 3

Add cocoa mixture to butter mixture alternately with sour cream, beginning and ending with cocoa mixture. Beat at low speed until blended after each addition. Stir in morsels.

Step 4

Place 12 paper baking cups in a muffin pan; spoon batter evenly into cups, filling completely full.

Step 5

Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes; transfer to a wire rack, and cool 30 minutes or until completely cool. Spread cupcakes evenly with White Frosting.

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