Recipe:   Best Cupcakes MY FAVE!        7/19/2009
Category: Dessert
Author:   5 Stars


Dark Chocolate Cupcakes

8 T unsalted butter, cut into 4 pieces
2 oz. bittersweet chocolate, chopped
1/2 C Dutch-processed cocoa
3/4 C unbleached all-purpose flour
1/2 t baking soda
3/4 t baking powder
2 large eggs
3/4 C sugar
1 t vanilla extract
1/2 t table salt
1/2 C sour cream

Adjust oven rack to lower-middle position, pre-heat oven to 350 degrees. Line muffin pan with baking 
cup liners.

Combine first three ingredients in medium heatproof bowl. Melt ingredients using a double-boiler or a 
saucepan over simmering water. Whisk until smooth and combined. Set aside to cool, until just warm to 
the touch.

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

Whisk eggs in medium bowl to combine; add sugar, vanilla, and salt and wisk until fully incorporated. Add 
cooled chocolate mixture; whisk until fully combined. Alternate about 1/3 of flour mixture with the sour 
cream into chocolate mixture and whisk until combined. End with remaining flour mixture and whisk until 
batter is homogenous and thick.

Divide batter among muffin pan cups. Bake until toothpick comes out clean, 18-20 minutes.

Cool in pan on wire rack, about 15 minutes. Cool to room temperature before icing, about 30 minutes.

Quick Chocolate Frosting

1 C. Semisweet chocolate chips, melted and cooled slightly
2 1/2 sticks of butter at room temperature
2 3/4 C. confectioners sugar
1/4. C. unsweetened cocoa
2 T. milk
2 t. vanilla
1/8 t. salt

In electric mixer, beat butter until fluffy (about 30 seconds). sugar 1 cup at a time, mix to combine. Add 
cocoa, raise speed to high and mix for 1 minute. Add melted chocolate, mix to combine. Reduce speed to 
medium low, add in milk, vanilla, and salt. Increase speed to high and beat until fluffy (about 30 additional 
seconds). 

or

Easy Vanilla Bean Buttercream

10 T unsalted butter, softened
1/2 vanilla bean, halved lengthwise
1 1/4 C confectioners' sugar
pinch table salt
1/2 t vanilla extract
1 T heavy cream

In standing mixer with whisk attachment, beat butter at medium-high speed until smooth, about 20 
seconds. Scrape seeds from vanilla bean into butter and beat mixture at medium-high speed to combine, 
about 15 seconds. Add confectioners' sugar and salt; beat at medium-low 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 extract and heavy cream. Increase speed to 
medium-high and beat until light and fluffy, about 4 minutes. Scrape down bowl occasionally. Note: If 
using a handheld mixer, increase mixing times by at least 50%.