Chocolate Cupcakes
By: Administrator
Updated: May 11, 2010
Billy Reece
Yields 24 to 27 cupcakes
INGREDIENTS
2 sticks unsalted butter
1 cup granulated sugar
1 cup light brown sugar
4 large eggs
6 ounces unsweetened chocolate
2 cups cake flour
1 teaspoon baking soda
1 cup buttermilk
1 teaspoon pure vanilla extract
DIRECTIONS
Cream:
2 sticks unsalted butter
1 cup granulated sugar
1 cup light brown sugar
Add:
4 large eggs (one at a time)
6 ounces unsweetened chocolate (chocolate should be melted, then cooled for approximately 15 minutes before being added).
Add and alternate:
2 cups cake flour
1 teaspoon baking soda
With:
1 cup buttermilk (room temperature)
1 teaspoon pure vanilla extract
Place cupcake paper into each cup of 2 muffin pans (each pan yielding 12 muffins). Then fill each cup with 1 leveled off scoop of an ice cream scooper.
Bake at 350 degrees in regular oven for 20 to 25 minutes or until tester comes out clean.
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