Moist Chocolate Cupcakes

Turning that plain box cake into a moist cake that you just can’t get enough of

Ingredients

    • 1 package German chocolate cake mix
    • 16oz sour cream
    • 1/4 cup butter – melted
    • 2 large eggs
    • 1 tsp. vanilla extract


Instructions

  1. Preheat oven to 350°. Beat first 5 ingredients at low speed with an electric mixer just until dry ingredients are moistened. Increase speed to medium, and beat 1 to 2 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 into baking cups, filling two-thirds full.
  3. Bake at 350° for 20 to 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 let cool completely. Finish with frosting, if desired.
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