Moist Chocolate Cupcakes with Chocolate Buttercream

Here’s another cupcake recipe for you and it also comes from Southern Living. This moist chocolate cupcakes is different from the basic white cupcake.

This recipe calls for a whole 16 oz. container of sour cream. When you mix this batter up make sure you mix it with a good mixer. That entire container of sour cream makes this batter very thick and creamy. The consistency resembles a thick mousse. The other interesting thing about this cupcake recipe is that it uses a German chocolate cake.

Finally, you top these moist morsels with a chocolate buttercream. This buttercream doesn’t get it’s chocolate flavor from cocoa powder, it uses melted dark chocolate morsels. Now I didn’t have any dark chocolate morsels in my house so I used semi-sweet chocolate chips in it’s place.

One tip for the frosting, when you add the chocolate, mix it in a spoonful at a time. This way you won’t melt the butter and cream cheese. Again, I am just providing the links to Southern Living for the recipes which is found on MyRecipes.com.

• GERMAN CHOCOLATE CAKE MIX
• SOUR CREAM
• BUTTER
• EGGS
• VANILLA
• CREAM CHEESE
• POWDERED SUGAR
• MILK
• DARK CHOCOLATE CHIPS

Moist Chocolate Cupcakes with Chocolate Buttercream

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Ingredients

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• 1 (18.25-oz.) pkg German chocolate cake mix
• 2 cups or 1 (16-oz.) container sour cream
• 1/4 cup butter, melted
• 2 large eggs
• 1 tsp vanilla
• Chocolate Buttercream:
• 1/2 cup butter, softened
• 1 (3 oz) pkg cream cheese
• 1 (16 oz) pkg powdered sugar
• 1/4 cup milk
• 1 tsp vanilla
• 1 cup (6 oz.) dark chocolate chips

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Instructions

1. Preheat oven to 350 degrees.
2. In a bowl, beat the cake mix, sour cream, butter, eggs, and vanilla together on 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.
3. Place paper baking cups in muffin pans, and coat with cooking spray; spoon batter evenly into baking cups, filling each two-thirds full.
4. Bake at 350 degrees for 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 completely.
5. To prepare the frosting:
6. In a bowl, beat butter and cream cheese together with a mixer until creamy. Gradually add powdered sugar, beating at low speed until blended. Increase speed to medium, and slowly add milk and vanilla, beating until smooth.
7. In a microwave-safe bowl, microwave dark chocolate chips on 50% power for 1 1/2 to 2 minutes or until melted and smooth, stirring at 30-second intervals. Gradually add melted chocolate to butter mixture and beat until blended and smooth. Makes 24 cupcakes.

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