Frosted Flour's Chocolate Sour Cream Cupcakes

2 cups all-purpose flour
2 cups sugar
¾ cup sour cream

¼ cup shortening
1 cup water
1 ¼ teaspoon baking soda
¾ teaspoon salt
1 teaspoon vanilla
½ teaspoon baking powder
2 eggs
4 oz unsweetened baking chocolate, melted and cooled

Directions:
Pre-heat oven to 350 F. Line cupcake pans with liners. In large mixing bowl, beat all ingredients with an electric mixer on low speed for 30 seconds, scraping bowl. Beat on high speed 3 minutes, being sure to scrape occasionally. Divide batter evenly into cupcake lined pan, each about ½ full.
Bake 20-25 minutes or until toothpick inserted in center comes clean. Cool completely.
Top with your favorite icing.
Makes 36 cupcakes