Ingredients
2
cups Gold Medal™ all-purpose flour
2/3
cup unsweetened baking cocoa
1 1/4
teaspoons baking soda
1
teaspoon salt
1/4
teaspoon baking powder
3/4
cup shortening
1 1/2
cups granulated sugar
2
eggs
1/2
cup sour cream
1
teaspoon vanilla
1
cup water
4
cups (1 lb) powdered sugar
1
cup butter or margarine, softened
3
to 4 tablespoons milk
1 1/2
teaspoons vanilla
3
oz unsweetened baking chocolate, melted, cooled
Preparation
Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. In medium bowl, stir together flour, cocoa, baking soda, salt and baking powder; set aside.
In large bowl, beat shortening with electric mixer on medium speed 30 seconds. Beat in granulate sugar, about 1/4 cup at a time. Beat 2 minutes longer. Beat in eggs, one at a time, beating well after each addition. Beat in sour cream and vanilla until well blended. On low speed, alternately add flour mixture, about 1/3 of mixture at a time, and water, about 1/2 at a time, beating just until blended.
Divide batter evenly among muffin cups, filling each about 2/3 full.
Bake 20 to 25 minutes or until toothpick inserted in center of cupcake comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks to cool.
In medium bowl, beat frosting ingredients with electric mixer on medium speed until smooth and spreadable. If necessary, stir in additional milk, 1 teaspoon at a time. Spoon frosting into decorating bag fitted with large star tip#6. Pipe frosting onto cupcakes or frost, as desired.
