Dark Chocolate Cupcakes
From Brown Eyed Baker
Makes 12 cupcakes (I got 12 cupcakes plus 9 mini cupcakes)
8 Tbsp unsalted butter, cut into 4 pieces
2 ounces bittersweet chocolate, chopped (I used semisweet since the store didn't have bittersweet. They're basically the same thing anyway).
1/2 cup Dutch-processed cocoa powder
3/4 cup all purpose flour
1/2 tsp baking soda
3/4 tsp baking powder
2 large eggs
3/4 cup granulated sugar
1 tsp vanilla extract
1/2 teaspoon table salt
1/2 cup sour cream
Preheat the oven to 350F (325F if using a nonstick pan).
Line standard-sized muffin pan with cupcake liners.
Combine butter, chocolate, and cocoa in a medium heat proof bowl.
Set bowl over saucepan containing barely simmering water, and heat mixture until butter and chocolate are melted.
Whisk until smooth and combined.
(...or you could microwave the mixture at 50% powder, stirring every 30 seconds, until completely melted. Which is exactly what I did.)
Set aside to cool until just warm to touch.
Whisk flour, baking soda, and baking powder in a small bowl to combine.
Whisk eggs in another bowl to combine.
Add sugar, vanilla, and salt until fully incorporated.
Add cooled chocolate mixture and whisk until combined.
Sift about 1/3 of the flour mixture over the chocolate mixture and whisk until combined.
Whisk in sour cream until combined.
Sift the remaining flour mixture over and whisk until batter is thick and fully incorporated.
Divide the batter evenly among the cupcake liners.
Bake until a skewer inserted into the center of the cupcakes comes out clean, about 18-20 minutes.
Cool cupcakes in muffin pan on a wire rack until they are cool enough to handle, about 15 minutes.
Place cupcakes on a wire rack.
Cool to room temperature before icing, about 30 minutes (this is the point where I froze the cupcakes for later use).
Choose your icings: