Cupcake Wednesday

This is one of my favorite Chocolate Cupcake recipes. I have made them a few times for myself and this last summer I made a ton of them for a friends wedding (along with some white sour cream cakes, and some mini red velvets).

FUN FACT: Sour Cream is the #2 Condiment in the United States, following ketchup.

Chocolate Sour Cream Cupcakes
Yield: 12 Cupcakes

Ingredients:
     1/2 cup boiling water
     1/4 cup butter
     1 cup granulated sugar
     1/4 cup unsweetened cocoa powder
     1 1/2 cups all-purpose flour
     1/2 teaspoon salt
     1/2 teaspoon baking powder
     1/2 teaspoon soda
     1 egg, beaten
     1/2 cup sour cream
     1 teaspoon vanilla extract

Instructions:
Line about 12 muffin cups with cupcake papers. In a mixing bowl, combine boiling water, butter, granulated sugar, and cocoa powder. Beat on low speed until smooth and sugar is dissolved.
In another bowl or on a sheet of wax paper, combine the flour, salt, baking powder, and baking soda.
In a small bowl, whisk together the egg, sour cream, and vanilla. Add sifted dry ingredients to the cocoa mixture alternately with the egg and sour cream mixture.
Fill greased and lightly floured cupcake cups about two-thirds full.
Bake at 350° for 20 to 25 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Cool in the pan for 5 to 10 minutes. Remove from the pan and cool completely before frosting.

SOME OF THE CUPCAKES FROM THE WEDDING

Chocolate Sour Cream Frosting
Yield: Enough to frost 24 cupcakes

Ingredients:
     1 cup semisweet chocolate chips
     1/4 cup butter
     1/2 cup sour cream
     1 teaspoon vanilla
     1/4 teaspoon salt
     2 1/2 to 2 3/4 cups sifted confectioners' sugar

Instructions:
Melt chocolate chips with butter in top of double boiler over hot water. Remove from hot water; stir in sour cream, vanilla, and salt. Slowly beat in confectioners' sugar until desired spreading consistency is reached.