2 eggs
1 1/2 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup shortening
1 1/4 cups sugar
3 oz. bittersweet chocolate, melted and cooled (i usually use about 1/2 a cup of dark chocolate chips)
1 8-oz carton of sour cream
1 cup milk
Preheat Oven to 350.
In a small bowl combine all dry ingredients: flour, cocoa powder, baking powder, baking soda, & salt. In a large bowl beat shortening and sugar on medium speed until combined. Beat in eggs and vanilla until combined. Beat in melted chocolate and sour cream. Alternately add flour mixture and milk; beat on low after each addition just until combined. Put batter into cupcake liners, i used a little less than 1/4 cup of dough for each cupcake.
Bake at 350 for 16-18 minutes. Cool on wire rack.
it is UNsalted.
8 cups confectioners sugar
1/2 cup milk
2 teaspoons peppermint extract
I often cut the recipe in half because a full recipe will frost almost
36 cupcakes!
Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and the peppermint extract. Beat until smooth and creamy. Gradually add the remaining sugar, 1 cup at a time, until icing is thick enough to be of good spreading consistency. Use and store icing at room temperature, as icing will set if chilled. It can store in an airtight container up to three days.
