Shwet's Sizzling Wok

A foodie's delight

Dark Chocolate Cupcakes

on June 5, 2013

  • 8 tablespoons (1 stick) unsalted butter, cubed
  • 16gms bittersweet chocolate, chopped
  • ½ cup hershey’s dark chocolate cocoa powder
  • ¾ cup all-purpose flour
  • ½ teaspoon baking soda
  • ¾ teaspoon baking powder
  • 2 large eggs
  • ¾ cup sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon fine salt
  • ½ cup sour cream
  1. Preheat your oven to 350˚. Line a muffin pan with papers and set aside.
  2. Combine the butter, bittersweet chocolate and cocoa powder in the top of a double boiler over simmering water. Stir until chocolate and butter are melted and smooth. Remove from over the water and set aside and allow to cool a bit while you combine the other ingredients.
  3. In a small mixing bowl, whisk together the flour, baking soda and baking powder.
  4. In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs, sugar, vanilla and salt until fluffy.
  5. Add the chocolate mixture.
  6. Add about ⅓ of the flour mixture, then the sour cream and then the rest of the flour mixture.
  7. Divide the batter evenly into the muffin pan cups and bake about 18-20 minutes. Until a toothpick inserted into the center comes out clean. Remove from the oven and allow to cool about 10-15 in the pan and then remove to a wire rack to cool completely before frosting.

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