Moist Chocolate Cupcakes
My kids love these cupcakes, they are easy to make, and very yummy.
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.
Nutrition Facts
Serving Size 96g (3.4 oz)
