Dark Chocolate Cupcakes
By: ping
Published: Monday, October 11, 2010 - 7:03pm

Ingredients




8 tablespoons (1 stick) unsalted butter, cut into 4 pieces
2 ounces bittersweet chocolate, chopped
1/2 cup (1.5 ounces) Dutch-processed cocoa powder
3/4 cup (3.75 ounces) all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoon baking powder
2 eggs
3/4 cup (5.25 ounces) granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon table salt
1/2 cup (4 ounces) sour cream

Preparation

1 Preheat oven to 350 degrees Fahrenheit (180˚C).  2 Line standard-size muffin pan with baking cup liners.

   3 Combine butter, chocolate, and cocoa in medium heatproof bowl. 4 Set bowl over saucepan of lightly simmering water; heat mixture until butter and chocolate are melted and whisk until smooth and combined. (Alternately, you can microwave the mixture on low power, stirring every 30 seconds until completely melted.) 5 Set aside to cool until just warm to the touch. 6 Whisk flour, baking soda, and baking powder in small bowl to combine. 7 Whisk eggs in a medium bowl to combine; add sugar, vanilla, and salt until fully incorporated. 8 Add cooled chocolate mixture and whisk until combined. 
 9 Sift about one-third of flour mixture over chocolate mixture and whisk until combined. 10 Whisk in sour cream, combine, then sift remaining flour mixture over and whisk, mixing well until thick.

 11 Divide the batter evenly among muffin pan cups. 
 12 Bake until skewer inserted into center of cupcakes comes out clean; 18 to 20 minutes.
 13 Cool cupcakes in muffin pan on wire rack until cool enough to handle, about 15 minutes. 
 14 Carefully lift each cupcake from muffin pan and set on wire rack. 
 15 Cool to room temperature before icing.

About


A very dark, lightly bitter chocolate cake that will go well with a vanilla or cream cheese frosting.