Moist Chocolate Cupcakes Recipe

Once upon a time I googled "Moist Chocolate Cupcakes with Sour Cream" and I found this lovely recipe. Why such a specific search criteria you may ask.  Well I have found that my favorite baking goods are moist, and they usually contain sour cream in the recipe.  


I altered the recipe a smidgen and added some chocolate chips which I think perfect the recipe!


I made cupcakes and Addy's cake from this batter and they were delicious!


Moist Double Chocolate Cupcakes

• 1 (18.25-oz.) package German chocolate cake mix 
• 1 (16-oz.) container sour cream 
• 1/4 cup butter, melted 
• 2 large eggs 
• 1 teaspoon vanilla extract
• 1 cup of milk chocolate chips
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• -Beat the first five ingredients until well mixed!  
• -Fold in chocolate chips.
• -Place in cupcake liners that have been lightly sprayed with vegetable oil or cooking spray. 
• -Bake at 350 degrees for 25 minutes.

I topped these bad boys with some fabulous butter cream frosting using a simple butter cream frosting found on a piece of scratch paper in my recipe binder which I have probably had for years.

Simple Butter Cream Frosting

1 cup butter (room temperature)                                                                                                    1 teaspoon vanilla extract                                                                                                              1 1b. bag powdered sugar                                                                                                                  1-3 teaspoons half and half (or cream)

-Using a mixer, cream butter and vanilla until smooth.

-Add sugar gradually, allowing it to fully incorporate after each addition.

-Beat the heck out of it.  No seriously, for like 5 minutes or so.  It keeps the butter and sugar from separating later (a tip from my super baker friends).

-Add half and half a little at a time to get to desired creaminess.  

I had a little drama with the butter cream while decorating Addy's cake.  My first batch of butter cream was really hard for me to smooth out.  After an hour or so of frustration trying to decorate it, I scraped the frosting off and used it on my cupcakes.  

I then made a second batch of butter cream and did not add as much half and half.  THIS made the difference.  The thicker the frosting was, the easier it was for me to get a smooth surface.  My cake ended up looking much, MUCH better!

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