Chocolate Sour Cream Cupcakes

Instructions

1. 1

   Melt chocolate in the microwave until smooth. In a large bowl, beat butter and sugar until creamy, about 2 minutes. Add melted chocolate on low speed. Add eggs one at a time, mixing well after each. Mix in vanilla and sour cream.

2. 2

   In a separate bowl, whisk dry ingredients. Add to batter alternately with water, mixing until smooth.

3. 3

   Fill cupcake liners and bake at 350°F until a toothpick comes out clean. Cool completely.

4. 4

   For frosting, bring cream, corn syrup, and sugar to a boil in a saucepan. Remove from heat and add butter, vanilla, and chocolate, stirring until smooth. Refrigerate until just cool, then whip to desired consistency. Frost cupcakes.

5. 5

   A variation is to make these as mini-cupcakes. Cook in lightly greased mini cupcake tins. Hundreds of these were made and eaten at Katie and Patrick’s wedding reception.