Chocolate Cupcakes by Billy's Bakery

INGREDIENTS

• 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:

1. 2 sticks unsalted butter (8 ounces)
2. 1 cup granulated sugar (7 ounces)
3. 1 cup light brown sugar (7-3/4 ounces)

2. Add:

1. 4 large eggs (one at a time)
2. 6 ounces unsweetened chocolate (chocolate should be melted, then cooled for approximately 15 minutes before being added).

3. Add and alternate:

1. 2 cups cake flour (9-1/4 ounces)
2. 1 teaspoon baking soda

With:

1. 1 cup buttermilk (room temperature)
2. 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