Chocolate Sour Cream Cupcakes

Second new recipe of the week is Chocolate Sour Cream Cupcakes also from Betty Crocker. I was looking for another recipe to use up the LO sour cream I had from the HEB deal. As usual, I changed a couple things. I halved the recipe, decreased the amount of chocolate in the frosting, omitted the baking powder (accidentally), added soy protein powder and changed the baking temperature and time.

Cupcakes
1 c flour
1 c granulated sugar

1/2 scoop vanilla soy protein powder (you could omit this)
1/4 and 1/8 c sour cream
1/8 c shortening
1/2 c water
1/2 and 1/8 t baking soda
1/2 t salt
1/2 t vanilla
1 egg
2 oz unsweetened baking chocolate, melted and cooled

Rich Chocolate Buttercream Frosting

2 c powdered sugar
1/2 c butter, softened
1 1/2 T milk
3/4 t vanilla
1 oz unsweetened baking chocolate, melted and cooled

1. Heat oven to 350°F (because I have a dark pan, I decreased the temp to 325°). Line 12 regular-size muffin cups with paper baking cups. In large bowl, beat all cupcake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups, filling each 3/4 full.

2. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove from pan; place on cooling rack. Cool completely.

3. For the frosting, in medium bowl, stir together the melted chocolate and butter with a fork. Once incorporated, add in a cup of powdered sugar, then the milk and continue to stir with the fork. Add in final cup of powdered sugar and more milk if necessary. Spread frosting over cupcakes.

** I prefer making frosting with a fork compared to a mixer because I feel like I have better control of the consistency of the frosting. You could absolutely make the frosting with a mixer if that is your preference.**

James said these were the best cupcakes he had ever eaten. Really, that was his comment. They are very good and super moist!