Preheat oven to 350 degrees.
Mix in large bowl:
2 cups flour and 2 cups sugar
Melt in pan:
1 stick butter
1 c. water
3 1/2 T. cocoa
1/2 c. oil
Pour over flour mixture and stir.
1/2 c. buttermilk
1 t. baking soda
1 t. vanilla extract
Place mini muffin papers into two 24-cup
mini muffin tins. Fill each cup 3/4 full with batter.
Bake 8-12 minutes or until set. Cool before frosting.
Chocolate Sour Cream Frosting
Melt 1/4 c. butter and 6 oz. Nestle semi sweet chocolate
chips over med.-low heat in saucepan. Heat until smooth.
Remove from heat. Cool 10 minutes. Add 1 1/2 tsp. vanilla
and 1/2 cup sour cream. Combine. Gradually, add 3
cups sifted powdered sugar, stirring after each addition
untl smooth and creamy. Frost cooled cupcakes.