Sunday, October 30, 2011
This is, hands down, the best chocolate cupcake recipe I have ever had! The cupcakes are delicious beyond words! Frost with your favorite frosting and they are sure to be a hit.
1 3/4 C flour
3/4 tsp baking soda
1/4 tsp salt
3 squares (3 ounces) semisweet chocolate
1/2 C butter, softened
1 C sugar
1 tsp vanilla
2 large eggs
1 C sour cream
Preheat the oven to 325.
Line 48 cupcake/muffin tin cups with paper liners.
Sift the flower, baking soda, and salt into a large bowl.
Melt the chocolate for 1-2 minutes in the microwave.
In a separate large bowl, cream the butter and sugar with a hand mixer or KitchenAid mixer.
Blend in the vanilla and eggs.
Add the chocolate.
Mix in 1/3 of the dry ingredients.
Add 1/2 C of sour cream.
Mix in another 1/3 of the dry ingredients.
Add the final 1/2 C of sour cream.
Mix in the rest of the dry ingredients until well combined.
Fill each muffin tin 1/2 full with batter.
Bake for 12-18 minutes until a toothpick comes out with moist crumbs but not wet batter. You do not want to over bake these cupcakes for sure.
Cool in the pan for 1-2 minutes and then remove and finish cooling on a wire rack.
* This recipe originally from The Chocolate Book and was adapted by Mel's Kitchen Cafe.