Chocolate Cupcakes

These rich, moist, chocolaty cupcakes are a real crowd pleaser. I top them with Chocolate Buttercream for a double chocolate treat, or when I want something a bit more elegant, I use Seven Minute Frosting. Either way, they are delicious.

Cupcakes are perfect for decorating. It's fun to fancy them up to go with a theme or to simply make them pretty. Add some hearts for Valentine's day for a sweet ending to a special meal. I added footballs when I brought some to a Superbowl party last week.

Chocolate Cupcakes
(Makes a dozen cupcakes.)

• 8 tablespoons unsalted butter, cut into 4 pieces
• 2 ounces bittersweet chocolate, chopped
• 1/2 cup Dutch-processed cocoa
• 3/4 cup all purpose flour
• 1/2 teaspoon baking soda
• 3/4 teaspoon baking powder
• 2 large eggs
• 3/4 cup sugar
• 1 teaspoon vanilla
• 1/2 teaspoon table salt
• 1/2 cup sour cream
• Chocolate Buttercream Frosting, recipe follows

Adjust oven rack to lower-middle position.
Preheat oven to 350°F.

Chocolate Cupcakes

Line a 12-cup muffin pan with baking cup liners.

Combine butter, chocolate, and cocoa in medium heatproof bowl. Set bowl over saucepan containing barely simmering water. Heat mixture until butter and chocolate are melted and whisk until smooth and fully combined. Set aside to cool until just warm to the touch.

Whisk flour, baking soda, and baking powder in a small bowl to combine.

Whisk eggs in second medium bowl to combine. Add sugar, vanilla, and salt. Whisk until fully incorporated. Add cooled chocolate mixture and whisk until combined. Sift about one-third of flour mixture over mixture and whisk until combined. Whisk in sour cream until combined, then sift remaining flour mixture over and whisk until batter is smooth and thick.

Divide batter evenly among muffin pan cups. Bake until a skewer inserted into center of cupcakes comes out clean, 18 to 20 minutes.

Cool cupcakes in muffin pan on a wire rack until cool enough to handle, about 15 minutes. Carefully lift each cupcake from muffin pan and set on a wire rack until. Cool to room temperature before icing, about 30 minutes.

Chocolate Buttercream Frosting
(Makes 1 1/2 cups, enough for 12 cupcakes.)
• 10 tablespoons unsalted butter, softened
• 1 cup confectioner’s sugar
• Pinch table salt
• 1/2 teaspoon vanilla extract
• 3 ounces bittersweet chocolate, melted and cooled

Cupcake Fun

In standing mixer fitted with a whisk attachment, beat butter at medium-high speed until smooth about 20 seconds. Add confectioners’ sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 45 seconds.

Scrape down bowl and beat at medium speed until mixture is fully combined, about 15 seconds; scrape bowl, add vanilla and beat at medium speed until incorporated, about 10 seconds, then reduce speed to low and gradually beat in chocolate. Increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.