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Moist Chocolate Cupcakes

 
44

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

Yield

12

servings

Prep

5

min

Cook

30

min

Ready

35

min

Trans-fat Free
 

Ingredients

18.25 ounces cake mix, german chocolate
16 ounces sour cream, light
or non-fat
¼ 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 ¼ 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 96g (3.4 oz)
Amount per Serving
Calories 27145% of calories from fat
 % Daily Value *
Total Fat 14g 21%
Saturated Fat 7g 35%
Trans Fat 0g
Cholesterol 61mg 20%
Sodium 329mg 14%
Total Carbohydrate 12g 12%
Dietary Fiber 1g 6%
Sugars g
Protein 8g
Vitamin A 6% Vitamin C 1%
Calcium 9% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

 

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