Easy Chocolate Cupcakes

These cupcakes were made by my 13-year-old daughter last night. Very yummy and chocolaty!

Preheat the oven to 350 degrees. Add cupcake liners to two muffin pans.

Melt 3 ounces unsweetened chocolate on the stove over low heat, stirring occasionally. Set aside.

Cream one stick butter or 1 cup canola margarine until smooth. Add 2 1/4 cups brown sugar (not packed) and 3 eggs. Beat until light and fluffy. Mix in 1 1/2 teaspoons vanilla and the melted chocolate. Mix in 2 teaspoons baking soda and 1/2 teaspoon salt. Mix in 2 1/4 cups cake flour (or 2 cups all-purpose flour), alternating with 1 cup sour cream. Beat until smooth. Bring one cup water to a boil, and mix in until blended. Stir in one cup chocolate chips. Pour batter into muffin cups.

Bake 20 minutes or until a toothpick inserted in the center of a cupcake comes out clean.

Cool 15-20 minutes. Frost, if you like. Our family likes some frosted and some plain, but the frosted are really great looking!

Yield: 24 cupcakes

Vanilla Buttercream Frosting
Cream one stick of softened butter or 1 cup canola margarine. Add 3 3/4 cups confectioner's (powdered) sugar, 3 Tablespoons milk or rice milk, and 1 teaspoon vanilla extract. Beat at medium speed until creamy. Add one more Tablespoon of milk, if necessary until the consistency is creamy. If you get it too runny, add more powdered sugar. Add food coloring of your choice. Spoon into a pastry bag and pipe over the cupcakes.