- 3
Ingredients
- 1 1/2 cups semisweet chocolate morsels
- 1/2 cup butter, softened
- 1 (16oz.) Package light brown sugar
- 3 large eggs
- 2 cups A.P. Flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 (8oz.) container sour cream
- 1 cup hot water
- 2 tsp. vanilla extract
- Garnishes: chocolate curls, white candy sprinkles
Preparation
Step 1
Cake:
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).
Pipe frosting onto cupcakes. Garnish, if desired.
Frosting:
Cook 1/2 cup butter in a small heavy saucepan over medium heat, stirring constantly, 6 to 8 minutes ro until butter begins to turn golden brown. Immediately remove from heat. Pour butter into a bowl. Cover and chill 1 hour or until butter is cool and begins to solidify.
Beat butter and 2 (8oz.) packages cream cheese, softened, at medium speed with an electric mixer until creamy; gradually add 2 (16oz.) packages powdered sugar, beating until light and fluffly. Stir in 1 tsp. ground cinnamon and 2 tsp. vanilla extract.