Ingredients
1/4 cup butter, cubed4 ounces unsweetened chocolate, chopped2 large eggs2 cups sugar1 cup water3/4 cup sour cream1 teaspoon vanilla extract2 cups all-purpose flour1 teaspoon baking sodaFROSTING:1/2 cup butter, cubed4 ounces unsweetened chocolate, chopped4 cups confectioners’ sugar1/2 cup sour cream2 teaspoons vanilla extract
Preparation
In a microwave, melt butter and chocolate; stir until smooth. Cool for 10 minutes. In a large bowl, beat the eggs, sugar, water, sour cream and vanilla. Combine flour and baking soda; add to the egg mixture and mix well. Add chocolate mixture; beat on high speed for 2-3 minutes.
Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a large microwave-safe bowl, melt butter and chocolate; stir until smooth. Cool for 10 minutes. With a portable mixer, beat in the confectioners’ sugar, sour cream and vanilla on low until smooth. Frost cupcakes. Store in the refrigerator.
