Combine flour, baking powder, baking soda, and salt in a medium bowl and set aside.

In a large bowl, beat the egg and yolk and sugar until thickened and lightened to a cream color, about 2 min.

Add the oil and vanilla and mix until blended.

Mix in the sour cream, then the flour mixture. Mix until the batter is smooth.

Pour into 12 regular size muffin tins, lined with cupcake liners.

Bake at 350 degrees 18-23 min.

(*Recipe from cupcakes!

Melt chocolate in a small saucepan over low heat, stirring often. Remove from heat and cool slightly.

Combine flour, baking powder, baking soda, and salt in a medium bowl and set aside.

In a large bowl, beat the butter and sugar until blended and creamy, about 2 min.

Mix in the melted chocolate.

Mix in the eggs, one at a time, until each is blended into the batter.

Add the vanilla and beat until the mixture is creamy and the color has lightened slightly, about 1 min.

Mix in the sour cream.

Add half of the flour mixture, then the water, and finally the remaining flour mixture. Mix until the batter is smooth.

Pour into 18 regular size muffin tins, lined with cupcake liners.

Bake at 350 degrees 18-23 min.

(*Recipe from cupcakes!)

In a large bowl, beat the butter, cream cheese, and vanilla on low speed until smooth, about 1 min.

Add the powdered sugar, mixing until smooth, about 1 min, then beat on medium speed for 1 min. to lighten frosting.

To use: Scoop frosting into a Ziploc bag, snip off the corner, and squeeze.

(*Recipe from cupcakes!)