ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Moist Chocolate Cupcakes

Photo: Beth Dreiling Hontzas; Styling: Scott Martin
Prep time 10 mins
Cook time 25 mins
Cool time 1 hr, 10 mins
Yield Makes 2 dozen
For extra-sweet cupcakes, top these chocolate desserts with your favorite icing.

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

How to Make It

  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).

  4. 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.

  5. Note: For testing purposes only, we used Andes Thins: Crème de Menthe.