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Ingredients
- CUPCAKES:
- 2 cups Gold Medal™ all-purpose flour
- 2 cups granulated sugar
- 3/4 cup sour cream
- 1/4 cup shortening
- 1 cup water
- 1 1/4 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon vanilla
- 1/2 teaspoon baking powder
- 2 eggs
- 4 oz unsweetened baking chocolate, melted and cooled
- RICH CHOCOLATE BUTTERCREAM FROSTING:
- 4 cups powdered sugar
- 1 cup butter or margarine, softened
- 3 tablespoons milk
- 1 1/2 teaspoons vanilla
- 3 oz unsweetened baking chocolate, melted and cooled
Details
Servings 36
Preparation time 30mins
Preparation
Step 1
Heat oven to 350°F. Line 36 regular-size muffin cups with paper baking cups. In large bowl, beat all cupcake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups, filling each 1/2 full.
Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove from pan; place on cooling rack. Cool completely.
In medium bowl, beat all frosting ingredients with electric mixer on medium speed until smooth and spreadable. If necessary, stir in additional milk, 1 teaspoon at a time. Spread frosting over cupcakes.
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