Preheat oven to 350°. Microwave morsels in a microwave-safe bowl at HIGH 1 to 1 1/2 minutes or until melted and smooth, stirring at 30-second intervals.
Beat butter and sugar at medium speed with an electric mixer until well blended (about 5 minutes). Add eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate; beat until blended.
Sift together flour, baking soda, and salt. Gradually add to chocolate mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Gradually add hot water in a slow, steady stream, beating at low speed just until blended. Stir in vanilla.
Place 36 paper baking cups in 3 (12-cup) muffin pans; spoon batter into cups, filling three-fourths full.
Bake at 350° for 18 to 20 minutes or until a wooden pick inserted in centers comes out clean. Remove from pans to wire racks, and let cool completely (about 45 minutes).
These are so amazing! I haven't done the frosting yet but based on the other reviews I will add sugar to taste. I used only half of the water needed and they came out perfectly moist in 20 minutes. This is a keeper for sure.
I forgot the water in the first batch and I think I might try them again that way as I like a more dense cake. They were really good and the frosting although a little much for a few people was outstanding for those with a serious sweet tooth. :) I am definitely making these again.
Great! Delicious and impressive...so many people loved these cupcakes at a family holiday gathering. Several people encouraged me to open my own bakery because they loved all the cupcakes that I made. I would definitely try these. They are easy to make but you may want to follow a little advice- like the others said- the icing is sweet, sweet so use sparingly, the chocolate velvet can be very moist and may break apart unless you spray your cupcake liners as well, please do decorate...if you don't want to decorate with chocolate shavings, then just sprinkle with mini M & Ms...Try them! You should not be disappointed!
This is the best chocolate cupcake recipe I have ever made. They are incredibly moist and delicious. Just perfect. I, too, followed the recipe exactly. It's a large batter - a stand mixer would be helpful, though I used my hand mixer. I agree that a little of the frosting goes a long way. I made it following the recipe and it is not too sweet with the 2 packages of cream cheese, but I piped it on pretty thick and it can almost overpower the wonderful cake. Everyone in my family loved them.
I made these cupcakes for Thanksgiving and loved them!! I followed the recipe exactly and wasn't convinced they would turn out, but I was so wrong. They are wonderful. Especially the frosting! I made red velvet cupcakes as well that were very good, but these were definitely the star. I would suggest spreading/piping the frosting sparingly. The frosting is good, but sweet. The frosting is the only thing I made some changes on. I only used 8oz of cream cheese instead of 16oz and a little more powdered sugar than suggested. It turned out perfect!
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