Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted and mixture is well blended. Add sugar; mix well. Blend in sour cream and vanilla.
Add eggs, 1 at a time, mixing well after each. Add 1/4 cup flour and baking soda; mix well. Gradually stir in remaining flour.
Spoon into 24 paper-lined muffin cups.
Bake 25 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove to wire racks; cool completely.
Balance out your food choices throughout the day so you can enjoy one of these tender cupcakes.
Finish off the cupcakes with a simple sour cream frosting. Mix 1/3 cup each BREAKSTONE'S or KNUDSON'S Sour Cream, and powdered sugar in medium bowl until blended. Gently stir in 1 1/2 cups thawed COOL WHIP Whipped Topping. Spread onto cooled cupcakes. Keep refrigerated.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 27g
Dietary Fiber 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.