Moist Chocolate Cupcakes

My kids love these cupcakes, they are easy to make, and very yummy.

35 minutes Prep: 5 minutes Cook: 30 minutes

271 calories per serving view nutrition facts

happyzhangbo

12 servings suggest servings

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Ingredients

18.25	ounces	cake mix, german chocolate
16	ounces	sour cream, light	or non-fat
1/4	cup	butter	melted
2	large	eggs
1	teaspoon	vanilla extract
1	x	cups	paper baking
1	x	nonstick cooking spray	as needed

Directions

Preheat oven to 350°.

Beat first 5 ingredients at low speed with an electric mixer just until dry ingredients are moistened.

Increase speed to medium, and beat 1 to 2 minutes or until smooth, stopping to scrape bowl as needed.

Place paper baking cups in muffin pans, and coat with cooking spray; spoon batter into baking cups, filling two-thirds full.

Bake at 350° for 20 to 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 let cool completely (about 1 hour).

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.

Garnish with shaved or chopped thin crème de menthe chocolate mints, if desired.

Note: For testing purposes only, we used Andes Thins: Crème de Menthe.

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Nutrition Facts

Serving Size 96g

Amount per Serving

Calories 271 45% of calories from fat

	% Daily Value*
Total Fat 14.0g	21%
Saturated Fat 7.0g	35%
Trans Fat 0.0g
Cholesterol 61mg	20%
Sodium 329mg	14%
Total Carbohydrate 36.0g	12%
Dietary Fiber 1.0g	6%
Sugars 21.0g
Protein 4.0g	8%

Vitamin A	6%		Vitamin C	1%
Calcium	9%		Iron	6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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