Moist Chocolate Cupcakes

1 (18.25-oz.) package German chocolate cake mix
1 (16-oz.) container sour cream
1/4 cup butter, melted
2 large eggs
1 teaspoon vanilla extract
Vegetable cooking spray 

1. Beat first 5 ingredients at low speed with an electric mixer just until dry ingredients are moistened. Increase speed to medium, and beat 3 to 4 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 evenly into baking cups, filling each two-thirds full.
3. Bake at 350° for 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 cool 1 hour or until completely cool.

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