ATTENTION CHOCOLATE LOVERS: Eaten without the frosting these chocolate cupcakes are very light & moist. They are just right. Frost with chocolate buttercream (recipe follows) & decorate with chocolate chips, and then they are to die for!
1 cups flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup (1 stick) unsalted butter, softened
1 1/4 cup sugar
2 large eggs @ room temp.
3 oz. unsweetened chocolate, melted
1 tsp. vanilla
1/2 cup sour cream
1/2 cup water
Melt chocolate in double boiler over simmering water, on low heat for about 5-10 minutes. Stir occasionally until completely smooth and no pieces of chocolate remain. Remove from heat, cool to lukewarm, about 5-10 min. You know something good is about to happen when theres a bowl of melted chocolate on the counter.
Preheat oven to 350º. Line muffin pan with papers liners.
Sift flour, baking soda , baking powder and salt, set aside.
On medium speed, cream butter and sugar until smooth, about 3 minutes. Add chocolate. Add in eggs, one at a time, beating after each. Add in vanilla and beat until mixture looks creamy, about 1 minute. Mix in the sour cream until no white streaks remain. On low speed, add half the flour mixture, mixing just to incorporate. Mix in the water. Mix in remaining flour until it is incorporated and the batter looks smooth. Using spatula, scrape down bowl so ingredients are well-blended and the batter is smooth.
Carefully spoon about 1/4 cup of the batter into cupcake liners, filling 3/4 full. Bake for 20 minutes. Cool in pans for 15 minutes. Remove & cool completely on a wire rack before frosting.
Chocolate Buttercream Frosting
1 cups butter, softened
6 oz. semi-sweet chocolate
1 1/2 cup confectioners' sugar
1/8 cup milk
1/2 tsp. vanilla
Cream butter until light and fluffy, about 5 min. Melt chocolate in microwave or double boiler. Let it cool for about 15-20 min., then add to creamed butter, mix on low speed until just combined. Scrape sides of bowl. Add sugar, milk, vanilla. Using low speed, mix until fully combined; no confectioners' sugar should be visible; it should be smooth, & medium brown in color. Do not refrigerate; use immediately or store in airtight container up to 2 days.
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