Moist Chocolate Cupcakes

Moist Chocolate Cupcakes Recipe
Photo: Beth Dreiling Hontzas; Styling: Scott Martin
For extra-sweet cupcakes, top these chocolate desserts with your favorite icing.

Yield:

Makes 2 dozen

Recipe from

Southern Living

Recipe Time

Prep: 10 Minutes
Cook: 25 Minutes
Cool: 1 Hour, 10 Minutes

Ingredients

1 (18.25-oz.) package German chocolate cake mix
1 (16-oz.) container sour cream
1/4 cup butter, melted
2 large eggs
1 teaspoon vanilla extract
Paper baking cups
Vegetable cooking spray

Preparation

1. 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.

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 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.

Note:

December 2008
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