Sour Cream Chocolate Cupcakes

• 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

1. Heat oven to 350u0b0F 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.

flour, sugar, sour cream, shortening, water, baking soda, salt, vanilla, baking powder, eggs, baking chocolate, chocolate buttercream frosting, powdered sugar, butter, milk, vanilla, baking chocolate

Taken from www.food.com/recipe/sour-cream-chocolate-cupcakes-256933 (may not work)