Moist Chocolate Cupcakes

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.