Ever since I made gingerbread muffins last week (and my husband thought they were chocolate) my adorable husband, has been bugging me to make these. This recipe is one of the better chocolate cupcake recipes that I have found. So good that they can almost stand alone without any frosting, now that is the sign of a good cupcake. Just the right chocolate flavor, dense, moist, and rich thanks to the sour cream. Do not be decieved, I do not frost mine like this picture seen here, but I do use an easy butter cream like this:
1 stick butter, room temp.
1 1/2 c. confectioner's sugar (or more as needed for consistency)
1/2 t. vanilla
for chocolate frosting, add some cocoa powder to frosting maybe 1/4 c. or so
P.S. The picture you see here is Martha Stewart's Hi Hat cupcakes