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DESSERTS- CAKES & FROSTINGS:
Easy Moist Chocolate Cupcakes
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Easy
Moist Chocolate Cupcakes |
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Super simple...
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One
18.25-ounce |
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package German chocolate cake mix |
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16
ounce |
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container sour cream |
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¼
cup |
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butter, melted |
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2
large |
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eggs |
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1
tsp |
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vanilla extract |
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1 |
Preheat oven
to 350°F. Place paper baking cups in muffin pans
and coat with cooking spray. |
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2 |
Beat all
ingredients at low speed with an electric mixer
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. |
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3 |
Spoon batter
evenly into baking cups, filling each two-thirds
full. Bake 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 cool 1 hour or until
completely cool. |
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Yield: 2 dozen |
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Recipe Source |
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Southern Living |
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