Moist Chocolate Cupcakes

By carvalhohm

Ingredients

• 1 (18.25-ounce) package German chocolate cake mix
• 1 (16-ounce) container sour cream
• 1/4 cup butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract

Details

Servings 24
Cooking time 25mins
Adapted from mrfood.com

Preparation

Step 1

Preheat oven to 350 degrees F. Line muffin tins with paper baking cups, and coat with cooking spray.

In a large bow with an electric mixer on low speed, beat together all ingredients 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. Spoon batter evenly into baking cups, filling each two-thirds full.

Bake 25 minutes, or until a wooden toothpick 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.

Notes:
These luscious cupcakes can easily be frozen. Just wrap 'em tightly in foil, and store in a large resealable plastic freezer bag for up to 1 month. Thaw at room temperature, and top with your favorite frosting.