Double Chocolate Cupcakes with Sour Cream Frosting

Makes 12 cupcakes.

For cupcakes:

• 1 stick unsalted butter
• ½ cup semisweet chocolate chips
• 1 cup granulated sugar
• 1 cup sour cream
• 1/3 cup milk
• 2 large eggs
• ½ tsp. vanilla extract
• ¾ cup all-purpose flour
• ¼ cup cocoa powder
• ½ tsp. baking powder
• pinch of salt

For frosting:

• ½ cup sour cream
• ½ cup powdered sugar, sifted
• 1½ Tbsp. cocoa powder

Preheat oven to 350°. Line a 12-cup muffin pan with paper liners. Place butter and chocolate chips into a large bowl, and microwave on high for 30 seconds. Stir and microwave again for 30 seconds to melt butter and chocolate completely. Remove bowl from microwave, and stir in sugar, sour cream, milk, eggs, and vanilla. Whisk in flour, cocoa, baking powder, and salt, and mix until completely combined. Fill lined muffin cups, and bake for 20 to 25 minutes or until fully cooked.

Once cupcakes are cool, prepare frosting. In a medium bowl, stir together sour cream, powdered sugar, and cocoa until completely combined and smooth onto cupcakes.

Recipe first appeared in Our State magazine in February, 2009.