- 1/4 pound Wild Oats butter, softened
- 1 cup sugar
- 3 eggs
- 2 squares baking chocolate, melted
- 1/2 cup sour cream
- 3 tablespoons water
- 1 teaspoon vanilla
- 1 1/2 cups flour
- 1 teaspoon baking soda
- 1/2 cup walnuts or pecans, chopped (optional)
Preheat oven to 350 degrees F. Put cupcake papers into a muffin tin.
In a large bowl, cream together butter, sugar and eggs until fluffy.
Stir in melted chocolate, sour cream, water and vanilla.
Add flour and baking soda to chocolate mixture and stir until combined. Stir in chopped nuts, if using.
Pour batter into cupcake papers and bake for 15 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
Recipe reprinted by permission of Wild Oats Natural Marketplace. All rights reserved.
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