Chocolate-Sour Cream Cupcakes

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For a quick frosting, you can use chocolate creamy ready-to-spread frosting

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  • 24
  • 41 mins

Ingredients

  • CUPCAKES:
  • 2 c all-purpose flour
  • 2/3 c. unsweetened baking cocoa
  • 1 1/4 tsp baking soda
  • 1 tsp salt
  • 1/4 tsp baking powder
  • 3/4 c. shortening
  • 1 1/2 c granulated sugar
  • 2 eggs
  • 1/2 c. sour cream
  • 1 tsp vanilla
  • 1 c. water
  • RICH CHOCOLATE BUTTERCREAM FROSTING:
  • 4 c. (1lz) powdered sugar
  • 1 c. butter or margarine, softened
  • 3-4 tbsp milk
  • 1 1/2 tsp vanilla
  • 3 oz unsweetened baking chocolate, melted, cooled

Preparation

Step 1

Heat oven to 350 degrees. Line muffin cups.

In large bowl, beat shortening with electric mixer on medium speed 30 seconds. Beat in granulated sugar, about 1/4 c. at a time. Beat 2 mintues longer. Beat in eggs, one at a time, eating well after each addition. Beat in sour cream and vanilla until well blended. On low speed, alternately add flour mixture, about 1/3 of mixture at a tiem, and water, aobut 1/2 at a time, beating just until blended.

Divide batter evenly among muffin cups, filling each about 2/3 full.

Bake 20-25 minutes or until toothpick inserted in center of cupcake comes out clean. Cool 5 minutes. Remove cupcakes from ans; place on cooling racks to cool.

In medium bowl, eat frosting ingredients with electric mixer on medium speed until smooth and spreadable. If necessary, stir in additional mik, 1 tsp at a time. Sppon frosting into decorating bag fitted with large star tip #6. Pipe frosting onto cupcakes or frost as desired.

cal 340; fat; 18g; sat fat 9g; chol 40mg; sod 240mg; carb 42g; prot 2g; 1 starch; 2 other carb; 3 1/2 fat; car choices: 3

May use chocolate fudge cake mix instead.

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