For Cake:
2 cups granulated sugar
2 1/4 cups flour
2/3 cup unsweetened cocoa
1 1/2 tsp baking soda
1/2 tsp baking powder
1 tsp salt
3/4 cup water
1/2 cup cooking oil
3 eggs
1 (8 oz) carton sour cream

For Frosting:
3 cups powdered sugar
1/3 cup Dutch cocoa
1/2 cup butter or margarine, softened
1/3 cup milk
1 tsp vanilla extract


1. Preheat oven to 350°F. Line 24 medium muffin cups with paper baking cups;
set aside.

2. Combine all dry ingredients in large bowl; mix well. Add water, oil and eggs; mix until combined. Beat at medium speed for two minutes. Stir in sour cream. Spoon batter into prepared muffin cups, filling each about two thirds full.

3. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove from pan and cool on wire rack.

4. To prepare Chocolate Frosting:

Combine in large bowl, with mixer at low speed, powdered sugar, cocoa, butter, milk and vanilla.
Beat at medium speed 1 to 2 minutes until creamy. If desired, add more milk until frosting is of spreading consistency.

Decorating ideas:
Candies: Frost and decorate with conversation hearts, candy sprinkle hearts, red and pink coated chocolate candies or heart-shaped icing decorations.

Yield: 24 cupcakes