March 23, 2012

Dark Chocolate Cupcakes

I made these recently for our "Dinner Club - Theme Irish" and I frosted them with Mint Buttercream and placed a York Peppermint Pattie inside.  They were delish.  I think this cupcake is versatile enough to frost with most anything.  When I found this recipe on "Tracey's Culinary Adventures" she had them frosted with Peanut Butter frosting that I'm dying to try!  Wouldn't it be yummy to also drop a Reese's Peanut Butter cup inside?  Oh yeah!

See the York Peppermint Pattie on the bottom? The chocolate from the york pattie sort of melted and when you took a bite it had a different texture which I loved.  You could tell you were biting into a piece of candy. 

I have can't wait to make these again soon.

Dark Chocolate Cupcakes
Found at "Tracey's Culinary Adventures" here

8 tablespoons unsalted butter, cut into 4 pieces
2 ounces bittersweet chocolate, finely chopped
1/2 cup Dutch-processed cocoa
3/4 cup all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoon baking powder
2 large eggs
3/4 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon table salt
1/2 cup sour cream (or Greek yogurt)

Move the oven rack to the bottom third of the oven and preheat to 350.  Line a 12-cup muffin tin with paper liners.

In heatproof bowl; put the butter, chocolate and cocoa powder.  Microwave for 30 seconds on 50% power and then stir.  Continue this until the mixture is melted and smooth.  Set the mixture aside to cool until just warm to the touch.

Use another small bowl to whisk the flour, baking soda, and baking powder together.

In the bowl of your stand mixer and using he whisk attachment, whisk the eggs and then add the sugar, vanilla and salt and continue whisking until fully incorporated. Add the cooled chocolate mixture and whisk.  Sift 1/3 of the flour into the bowl and whisk gently to combine.  Add the sour cream (or yogurt) and whisk to combine.  Finally add the rest of the flour mixture and whisk to combine.  The batter will be thick.

Fill each muffin tin about 2/3's full and bake until a toothpick inserted in the middle comes out clean, about 18-20 minutes.

Cool in a rack for about 15 minutes and then remove each cupcake and place directly on the rack to cool completely.

Frost when completely cool.

Makes 12 cupcakes

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