Mahogany Sour Cream Cupcakes

• 3 squares BAKER'S Unsweetened Chocolate
• 1/2 cup water
• 1 container (8 oz.) BREAKSTONE'S or KNUDSEN Sour Cream
• 1-3/4 cups flour
• 2 tsp. CALUMET Baking Powder
• 1/2 tsp. baking soda
• 1/2 cup (1 stick) butter or margarine
• 1/2 cup firmly packed brown sugar
• 1 cup granulated sugar
• 3 eggs
• 2 tsp. vanilla

1. Microwave chocolate and water in large microwavable bowl on HIGH 1 to 2 minutes until chocolate is almost melted, stirring halfway through heating time.
2. Stir until chocolate is completely melted.
3. Cool thoroughly; stir in sour cream.
4. Mix flour, baking powder and baking soda; set aside.
5. Beat butter and sugars until light and fluffy.
6. Add eggs, 1 at a time, beating well after each addition.
7. Add flour mixture alternately with chocolate mixture, beating well after each addition.
8. Stir in vanilla.
9. Spoon batter into greased or paper lined muffin pans, filling each cup 1/3 full.
10. Bake at 350F for 20 minutes or until toothpick inserted in center comes out clean.
11. Cool 10 minutes; remove from pans.
12. Cool completely on wire racks.
13. Frost with Easy Fudge Frosting.
14. Makes 18 cupcakes.
15. Stove Top Variation: Heat chocolate and water in saucepan on very low heat, stirring constantly, until chocolate is melted and mixture is smooth.

s, water, s, flour, baking powder, baking soda, butter, brown sugar, sugar, eggs, vanilla

Taken from www.kraftrecipes.com/recipes/mahogany-sour-cream-cupcakes-51182.aspx (may not work)