Sour Cream Chocolate Cupcakes

 

2

cups Gold Medal® 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

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

• 1 Heat oven to 350°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.