Chocolate Sour Cream Cupcakes

Created With: Baking Mix - Chocolate

"My mom used to always make chocolate sour cream layer cake for our birthdays and it was one of my favorites.  I was out of yogurt when I wanted to make chocolate muffins so I thought, hey, why not try sour cream instead?  These turned out to be delectable cupcakes:  light, airy, moist, and rich!!  Now I've got to work on a frosting and make this as a layer cake!

"So here's what I did:

"Mix together 1-1/2 cups skim milk, 1/4 cup water, 1 cup fat free sour cream, 1 tablespoon vanilla extract, and 1-3/4 cups granular Splenda.  Stir in one box of Southaven Farm Chocolate Baking Mix and blend.  Spoon into muffin tins that have been sprayed with Pam and bake at 425 degrees for 12-14 minutes.  Let them cool for 5 minutes and then remove from tin.  That's it!!  These are FABULOUS FABULOUS FABULOUS!!"

NUTRITION INFORMATION per muffin (1 of 12):
120 calories, 1 gram fat, 4 grams fiber, 21 grams carbohydrate