A recipe for festive cupcakes so easy that a child could make them. While all the mixing and combining of ingredients are very simple, I still assume an adult will be in attendance to assist, light the oven, remove eggshells from the batter, etc.
1 cup sour cream
1 cup sugar
1 tsp. vanilla extract
1 1/2 cups sifted flour
1 tsp. baking soda
1/2 tsp. salt
3 eggs
36 chocolate-covered thin mints
Preheat oven to 350 degrees. Line muffin pans with fluted paper liners. Beat sour cream, sugar and vanilla together. Sift in flour, cocoa, baking soda and salt and mix well. Beat eggs in one at a time. Beat batter another minute.
Fill cupcake cups only half full. Bake 20 minutes or until a toothpick inserted in the middle comes out clean. Cool in pans five minutes. Put a chocolate mint on top of each cupcake and bake another five minutes, or just until chocolate melts. Makes three dozen two-and-a-half inch cupcakes.
