Sour Cream Chocolate Cupcakes

Sorce walkmanjimAzhrialilu
Caloric :1 Serving: Calories 240 (Calories from Fat 100 ); Total Fat 11 g (Saturated Fat 6 g); Cholesterol 30 mg; Sodium 160 mg; Total Carbohydrate 32 g (Dietary Fiber 1 g); Protein 2 g Percent Daily Value*: Vitamin A 4 %; Vitamin C 0%; Calcium 2
Ingridients Prep Time:30 min
Start to Finish:55 min
Makes:3 dozen cupcakes

Cupcakes
2 cups Gold MedalÂ® all-purpose flour
2 cups granulated sugar
3/4 cup sour cream
1/4 cup shortening
1 cup water
1 1/4 teaspoons baking soda
1 teaspoon salt
1 teaspoon vanilla
1/2 teaspoon baking powder
2 eggs
4 oz unsweetened baking chocolate, melted and cooled
Rich Chocolate Buttercream Frosting
4 cups powdered sugar
1 cup butter or margarine, softened
3 tablespoons milk
1 1/2 teaspoons vanilla
3 oz unsweetened baking chocolate, melted and cooled
Instructions

1. Heat oven to 350Â°F. Line 36 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 1/2 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. In medium bowl, beat all frosting ingredients with electric mixer on medium speed until smooth and spreadable. If necessary, stir in additional milk, 1 teaspoon at a time. Spread frosting over cupcakes.

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