Yesterday was a pretty big day for me — my lovely cupcakes were featured on the Ledger-Enquirer's Facebook page (for the daily trivia question, no less) and while no readers guessed that I was the mystery baker (really?!?), that blow was made sustainable by the fact that I won the Ledger's holiday baking contest. I have to admit, the cupcakes were fantastic, but all I did was follow the recipe (which was in this month's Southern Living magazine — go pick it up!). The real prize should go to whoever came up with the notion of putting sour cream in cake batter, making the final product so ridiculously soft and moist.

Best. cupcakes. ever.

But considering the amount of butter, sugar and cream cheese that when into them (icing included), they're not something I'll likely make very often. Or maybe ever again. Lest I wish to gain 50 pounds.

But if you wish to make them, I'll be nice and include a link to the recipe: Chocolate Velvet Cupcakes. The cupcake recipe links to directions for the frosting, as well. In lieu of chocolate shavings for a garnish, I topped mine with fresh ground cinnamon. It kicks the flavor up a notch.

Warning: The recipe is for three dozen cupcakes, which is a lot even if you take them to the office and enter a baking contest. If I do make them again, I'll probably half the recipe. And I'd consider using almond extract in the icing instead of vanilla.