Chocolate Sour Cream Cupcakes


Ingredients:

2 cups sugar
1 3/4 cups flour
1 cup boiling water
3/4 cup cocoa
3/4 cup milk
1/2 cup plus 2 tablespoons butter (at room temperature)
1/4 cup sour cream
3 eggs (at room temperature)
1 teaspoon vanilla extract
1 1/2 teaspoons baking soda
1/4 teaspoon salt

Directions:

Preheat oven to 350. Line or grease cupcake pans*. Mix cocoa with boiling water in small bowl, stirring until smooth. Set aside to cool. Cream together butter and sugar until fluffy. Add eggs, one at a time, beating well after each one. Stir in vanilla. Gradually add cocoa, mixing throughly. In another bowl, whisk together remaining dry ingredients. In a measuring cup or small bowl, combine the milk and sour cream. Add the flour mixture and the milk/sour cream mixture alternating between the two, throughly mixing between each addition. Ladle into cupcake tins. Bake 20 to 25 minutes or until a toothpick inserted in the center cupcake comes out clean. Cool then ice.

Great with Bailey’s Irish Cream Icing

*Would also make a layer cake if you used 3 9inch round pans