• 2 sticks unsalted butter (8 ounces)
• 1 cup granulated sugar (7 ounces)
• 1 cup light brown sugar (7-3/4 ounces)
• 4 large eggs (one at a time)
• 6 ounces unsweetened chocolate
• 2 cups cake flour (9-1/4 ounces)
• 1 teaspoon baking soda
• 1 cup buttermilk (room temperature)
• 1 teaspoon pure vanilla extract
Yields 24 to 27 cupcakes
DIRECTIONS
1. Cream:
- 2 sticks unsalted butter (8 ounces)
- 1 cup granulated sugar (7 ounces)
- 1 cup light brown sugar (7-3/4 ounces)
- 4 large eggs (one at a time)
- 6 ounces unsweetened chocolate (chocolate should be melted, then cooled for approximately 15 minutes before being added).
- 2 cups cake flour (9-1/4 ounces)
- 1 teaspoon baking soda
- 1 cup buttermilk (room temperature)
- 1 teaspoon pure vanilla extract
4. Place cupcake paper into each cup of 2 muffin pans (each pan yielding 12 muffins).
5. Fill each cup with 1 leveled off scoop of an ice cream scooper.
6. Bake at 350 degrees in regular oven for 20 to 25 minutes or until tester comes out clean.
REFERENCE
http://52cupcakes.blogspot.com/2006_05_01_archive.html
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