Moist Chocolate Cupcakes

Finally a chance to try a new recipe. This last few weeks has been crazy with selling our house, looking for a new lot with acerage and moving into a rental.
We made these great cupcakes today. I saw them on my recipes Try them !!! It is great way to Jazz up those cake mixes.




Moist Chocolate Cupcakes and Chocolate Cream Cheese frosting
from Southern Living

Yield
Makes 2 dozen

Ingredients
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
Vegetable cooking spray
Preparation
1. Beat first 5 ingredients at low speed with an electric mixer just until dry ingredients are moistened. Increase speed to medium, and beat 3 to 4 minutes or until smooth, stopping to scrape bowl as needed.

2. Place paper baking cups in muffin pans, and coat with cooking spray; spoon batter evenly into baking cups, filling each two-thirds full.

3. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove cupcakes from pans to wire racks, and cool 1 hour or until completely cool.

Chocolate-Mint Cupcakes: Prepare Moist Chocolate Cupcakes as directed. Prepare Chocolate Buttercream as directed, stirring in 1/4 cup finely chopped thin crème de menthe chocolate mints. Spread cupcakes evenly with Chocolate Buttercream. Garnish with shaved or chopped thin crème de menthe chocolate mints, if desired. Note: For testing purposes only, we used Andes Creme de Menthe Thins.

Southern Living, MARCH
Chocolate Cream Cheese Buttercream

Yield
Makes 3 cups

Ingredients
1/2 cup butter, softened
1 (3-oz.) package cream cheese
1 (16-oz.) package powdered sugar
1/4 cup milk
1 teaspoon vanilla extract
1 cup (6 oz.) dark chocolate morsels ( I used 1 Cup plus 2 TBL Cocoa
Preparation
1. Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating at low speed until blended. Increase speed to medium, and slowly add milk and vanilla, beating until smooth.

2. Microwave dark chocolate morsels in a microwave-safe bowl at MEDIUM 1 1/2 to 2 minutes or until melted and smooth, stirring at 30-second intervals. Gradually add melted chocolate to butter mixture; beat until blended and smooth.