CHOCOLATE CUPCAKE
INGREDIENTS:
1 cup unsalted butter
3 cups light brown sugar
4 large eggs
1 T vanilla extract
2/3 cup cocoa powder
2 tsp baking soda
1/2 tsp salt
2 cups cake flour
1 1/2 cup sour cream
1 1/3 cups water
1 can cherry pie filling
In a large bowl combine butter and sugar and cream until fluffy.
While mixing, add the eggs one at a time, then add vanilla and beat until smooth
Sift the cocoa powder, baking soda, salt and flour and slowly add them to the egg mixture; alternating with the sour cream and water until all ingredients have been added. Mix until smooth.
Add cupcake papers to cupcake pan. Pour batter into each cupcake paper until 3/4 full.
Bake for 10-15 minutes until wooden pick comes out clean.
Using a melon baller, scoop out center of each cupcake from the top but do not go completely through the bottom. Place 2 T of canned cherry pie filling in each cupcake. Garnish with whipped topping.
Yield 6 cupcakes.