2 oz semisweet chocolate, melted and cooled
1 oz unsweetened chocolate melted and cooled
1 cup sugar
1 cup flour
3/4 cup butter, at room temperature
1/2 cup sour cream, at room temperature
1/2 cup warm water
1 teaspoon vanilla
1/2 teaspoon baking soda
1/2 teaspoon baking powder
Preheat oven to 350. Line or grease and flour 48 wells of a mini cupcake pan. In a large bowl, cream the butter, sugar and vanilla. Add the eggs, beat well. Mix in the chocolates, mix throughly. Add the warm water and sour cream, stir then beat in baking soda, baking powder and flour. Mix throughly and fill each well 3/4 way. Bake 20 minutes, remove to a wire rack. Cool and ice.
This recipes makes a surprisingly light and fluffy cupcake that is a good foil for peppermint cream cheese frosting. I like to make tiny cupcakes for get togethers because they are easy to eat and if there are other sweets or people are watching their weight, they aren’t too much.