These cupcakes from the Betty Crocker Big Book of Cupcakes are pure chocolate. Rich chocolate cupcake. Rich chocolate frosting. Yum.
Chocolate-Sour Cream Cupcakes
2 cups flour
2/3 cup unsweetened baking cocoa
1 1/4 tsp. baking soda
1 tsp. salt
1/4 tsp. baking powder
3/4 cup shortening
1 1/2 cups sugar
1/2 cup sour cream
1 tsp. vanilla
1 cup water
Preheat oven to 350°F. Line 24 cupcake tins, and set aside. In a medium bowl, combine flour, cocoa, baking soda, salt and baking powder.
Cream shortening for 30 seconds. Add sugar, 1/4 cup at a time. Beat 2 minutes longer after all sugar is added. Beat in eggs, one at a time. Beat in sour cream and vanilla.
Alternately add flour mixture and water, beginning and ending with flour. Divide batter evenly among tins.
Bake 20 to 25 minutes or until a toothpick inserted into the center comes out clean. Cool 5 minutes, and then remove from tins to cool completely on wire racks.
To make frosting, beat frosting ingredients together until smooth and spreadable. If necessary, stir in additional milk 1 tsp. at a time. Frost cupcakes as desired. Makes 24 cupcakes.