Ingredients
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Cupcakes
2 cups 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 ounces unsweetened baking chocolate, melted and cooled
Rich Chocolate Buttercream Frosting
4 cups powdered sugar
1 cup butter or 1 cup margarine, softened
3 tablespoons milk
1 1/2 teaspoons vanilla
3 ounces unsweetened baking chocolate, melted and cooled
Preparation
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Heat oven to 350\u00b0F 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.
Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove from pan; place on cooling rack. Cool completely.
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.
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