These 5-ingredient basic chocolate cupcakes are super easy to make and perfect for chocolate lovers. To make the Chocolate-Mint Cupcakes pictured here, top with Chocolate Buttercream frosting and sprinkle with chopped crème de menthe mints for a pretty presentation and fantastic flavor.
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
Vegetable cooking spray
How to Make It
Beat first 5 ingredients at low speed with an electric mixer just until dry ingredients are moistened. Increase speed to medium, and beat 3 to 4 minutes or until smooth, stopping to scrape bowl as needed.
Place paper baking cups in muffin pans, and coat with cooking spray; spoon batter evenly into baking cups, filling each two-thirds full.
Bake at 350° for 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 cool 1 hour or until completely cool.
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 evenly with Chocolate Buttercream. Garnish with shaved or chopped thin crème de menthe chocolate mints, if desired. Note: For testing purposes only, we used Andes Creme de Menthe Thins.
I was surprised by how much sour cream went into this recipe. When I tasted the batter I thought it overwhelmed the chocolate so I added a few tablespoons of cocoa powder and mini chocolate chips. Since I planned to ice these with a strawberry chocolate chip icing I also added 2 TBS of strawberry jam to the batter. Overall pretty darn good!!
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