Preheat oven to 350°. Beat first 5 ingredients at low speed with an electric mixer just until dry ingredients are moistened. Increase speed to medium, and beat 1 to 2 minutes or until smooth, stopping to scrape bowl as needed.
Place paper baking cups in muffin pans, and coat with cooking spray; spoon batter into baking cups, filling two-thirds full.
Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove cupcakes from pans to wire racks, and let cool completely (about 1 hour).
Chocolate-Mint Cupcakes: Prepare Moist Chocolate Cupcakes as directed. Prepare Chocolate Buttercream as directed, stirring in 1/4 cup finely chopped thin crème de menthe chocolate mints. Spread cupcakes with Chocolate Buttercream. Garnish with shaved or chopped thin crème de menthe chocolate mints, if desired.
Note: For testing purposes only, we used Andes Thins: Crème de Menthe.
DO NOT MAKE AS A CAKE!
We used this recipe for making a chocolate cake. While it was very moist, it was also difficult to remove from the cake pans, and did not hold up very well while frosting. Also it did not have as strong of a chocolate taste as we would have hoped. This is an easy recipe and I'm sure is fine for cupcakes. If I did use it again for a cake recipe, I would cut the amount of sour cream in half, and add cocoa powder to enhance the flavor.
These cupcakes are to die for! If you want to up the level of a child's birthday party, make these and make extra. The kids love them, but the adults will want to know how you did it! I will make them whenever cupcakes are needed.
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