PEA RIDGE — Chocolate-Chocolate Cupcakes

From the kitchen of Jenny Isgrigg, Pea Ridge

3/4 c. unsweetened cocoa

3/4 c. all-purpose flour

1/2 tsp. baking powder

1/2 tsp. salt

1/2 c. unsalted butter

1 c. sugar

3 large eggs

1 tsp. vanilla extract

1/2 c. sour cream

1 1/2 c. milk chocolate morsels

Sift together cocoa, flour, baking powder and salt in a medium bowl; set aside. Beat butter, sugar, eggs and vanilla at medium speed with electric mixer.

Add cocoa mixture to butter mixture alternately with sour cream, beginning and ending with cocoa mixture. Beat at low speed until blended after each addition.

Stir in morsels. Place 12 baking cups in muffin pans. Spoon batter evenly into cups, filling completely full.

Bake at 350° for 25-30 minutes, until toothpick inserted in center comes out clean. Cool in pan for 5 minutes and then transfer to wire rack. Cool for 30 minutes and add your favorite frosting.

Subscribers - The Times would like to share your recipes. Recipes may be dropped off at our office at 981 N. Curtis Ave., faxed to 451-9456, mailed to P.O. Box 25, Pea Ridge, AR, 72751 or e-mailed to [email protected].

Opinion, Pages 4 on 03/09/2011