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This showpiece cake is easy to make and easy for the little ones to eat. Don't forget to remove all decorations from the cupcakes before you serve them  -- they look great in photos, but might pose a choking hazard if eaten by a small child.

Chocolate sour-cream cupcakes

1 box dark chocolate cake mix
1 ¼ cup water
3 large eggs
1/3 cup vegetable oil
½ cup sour cream
¼ cup unsweetened cocoa powder

1. Preheat oven to 350°F. Line muffin tins with paperbaking cups. In large mixing bowl, combine cake mix, water,eggs, vegetable oil, sour cream, and cocoa powder. Beat on low speed until batter is moist. Increase speed to medium and beat 2 more minutes.

2. Fill muffin cups three-quarters full. Bake 18 to 20 minutes, or until cupcakes spring back to the touch. Cool completely on wire racks.

Yield: 24 cupcakes

Next: Cream Cheese Frosting{C}