Sour Cream Chocolate Cupcakes

Prep Time: 30 min    Total Time: 55 min     Servings: 3 dozen cupcakes

• Cupcakes
• 2  cups Gold Medal® all-purpose flour
• 2  cups granulated sugar
• 3/4  cup sour cream
• 1/4  cup shortening
• 1  cup water
• 1 1/4  teaspoons baking soda
• 1  teaspoon salt
• 1  teaspoon vanilla
• 1/2  teaspoon baking powder
• 2  eggs
• 4  oz unsweetened baking chocolate, melted and cooled
• Rich Chocolate Buttercream Frosting
• 4  cups powdered sugar
• 1  cup butter or margarine, softened
• 3  tablespoons milk
• 1 1/2  teaspoons vanilla
• 3  oz unsweetened baking chocolate, melted and cooled

1. 
   
   Heat oven to 350°F. Line 36 regular-size muffin cups with paper baking cups. In large bowl, beat all cupcake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups, filling each 1/2 full.
2. 
   
   Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove from pan; place on cooling rack. Cool completely.
3. 
   
   In medium bowl, beat all frosting ingredients with electric mixer on medium speed until smooth and spreadable. If necessary, stir in additional milk, 1 teaspoon at a time. Spread frosting over cupcakes.

• 1 Cupcake:

• Calories240
• Total Fat11g (Saturated Fat 6g)
• Cholesterol30mg
• Sodium160mg
• Total Carbohydrate32g (Dietary Fiber 1g)
• Protein2g

• Percent Daily Value*:

• Vitamin A 4%
• Vitamin C 0%
• Calcium2%
• Iron 4%

• Exchanges:

• Fat2
• Fruit1
• Starch1

*Percent Daily Values are based on a 2,000 calorie diet.