Cupcake Recipes

Here are the two cupcake recipes I made for our party on Saturday night. They both turned out so good that I just had to share them with you. You know how much I love cupcakes!

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
Paper baking cups
Vegetable cooking spray


1. Preheat oven to 350°. Beat first 5 ingredients at low speed with an electric mixer just until dry ingredients are moistened. Increase speed to medium, and beat 1 to 2 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 into baking cups, filling two-thirds full.
3. Bake at 350° for 20 to 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 let cool completely (about 1 hour).

Note: I frosted these with plain chocolate canned frosting, but you could also do chocolate buttercream or even German Chocolate frosting. They would also be pretty with chocolate shavings on top.


Easy Red Velvet Cupcakes

Ingredients
1 (18.25-ounce) package yellow cake mix
2 tablespoons cocoa
5 large eggs
1/2 cup vegetable oil
1 cup buttermilk
2 (1-ounce) bottles red liquid food coloring
Cream Cheese Frosting

Preparation
Beat cake mix and next 5 ingredients at low speed with an electric mixer 2 minutes. Spoon batter evenly into 24 paper- or foil-lined muffin cups, filling two-thirds full; bake according to package directions. Remove from pans immediately, and cool on wire racks.
Spread cupcakes evenly with Cream Cheese Frosting.

Note: When they say to only fill the muffin cups two-thirds full, they really mean it! I went all Barefoot Contessa and filled them to the very top and they spilled out all over the place!